Top 5 #DDD Reuben Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

These aren’t your average deli sandwiches! Guy’s found everything from a classic Corned Beef Reuben to crunchy Reuben Rolls and a bold Vegan Reuben. These over-the-top sammies are stacked, saucy and totally unforgettable.
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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!

00:00 – Intro
00:06 – Reuben Sandwich
03:25 – Reuben Rolls
08:14 – Vegan Reuben
12:58 – Pastrami Reuben
17:18 – Corned Beef Reuben

Visit the Spots:
Lucky’s Cafe – Cleveland, OH – https://www.luckyscafe.com
The Pastrami Project – Orlando, FL -http://www.pastramiproject.com
10th Street Diner – San Antonio, TX – https://www.instagram.com/10thstreetdiner
Wild Barley Kitchen & Brewery – https://www.wildbarley.com
Jersey Shore BBQ – East Brunswick, NJ – https://jerseyshorebbq.com

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Top 5 #DDD Reuben Videos with Guy Fieri | Diners, Drive-Ins and Dives | Food Network

[Music] You know, at Triple D, people are always asking me, “Hey guy, if it’s not a diner and it’s not a drive-in, then is it a dive?” And I like to say, you know, if it’s funky, we’ll find it. I mean, what it’s really about is real people making real food. Kind of like this joint here in Cleveland where it’s all about farm to table at Ly’s Cafe. Okay. Granola, fresh ingredients, a lot of local ingredients, spinach and mushroom omelette, and they grow veggies out in the backyard. your own romaine lettuce. Always good. Money, money, highest quality food around being prepared with a lot of love. By owner, Heather Havlin Waffle who started here 6 years ago when the place was a coffee shop and she rented part of it for a baking business. I started baking things out of the storage closet. 3 years later, she bought into the place, built out the kitchen, mac and cheese, and built up the menu. Mac and cheese with housemade applesauce. Always something new. And almost everything from scratch. Biscuit up. Everything that comes out of that kitchen from burritos to biscuits and yeah, just a basic Reuben. Homemade corn beef, homemade sauerkraut, thousand islands that they make in house. Right down to the pickles and ketchup. Absolutely fantastic. We’re going to make the brine actually for the brisket for the Reuben. Two gallons of water, kosher salt. Kosher salt. Then we got sugar, garlic, cloves, searing salt. There you go. You got to have a little pink nitrate. peppercorn, fresh ginger, bay leaves, cinnamon sticks, ground mace, which is the outside coating of the nutmeg. And it grows like hands like this. It’s a beautiful thing. Whole cloves, allspice, red pepper flakes, coriander actually from our garden. Oh, look at that. Mustard seed. And then we bring it to a boil and then let it cool completely. So, we got this big monster piece of brisket. Yep. And then we’re going to pour beautiful brine onto there. That’s going to be some righteous corn beef. How long will we let this brine? 7 days. And then we’re going to pull it up and move it out of here and strain it to catch the herbs and spices. All that magic. Put that into the pot. Gosh, this is going to be melt in your mouth or melt in my mouth. Some fresh time which was out in the garden. Yes. When you just pick it, the bouquet is enormous. Perfume, carrots, onion, celery, and then fresh water. So, you’ll bring it to a boil, then cover it and simmer it for 3 hours. Dig it. And then I’ll eat all of it. You’ll eat the whole thing. Here’s our corn beef cooled and ready to slice. And what’s going to come on the sandwich? Rye bread. I use that just as a medium buffer, but we make our own rye bread. So, I really would prefer that you use it as a buffer. Of course, we make our own rye bread. Just a little bit of butter with So, you make the bread, you make the corn beef, you make the sauerkraut. Yep. In house corn beef. She’s using the trout to heat up the corn beef. So, it’s not getting a texture of being cooked on the flat top. Yes. And then cover and dish up some thousand island. For the thousand island dressing, we grow our cucumbers, make those into pickles. We make our own ketchup and you put local honey in there and add the mayonnaise. You make the thousand island dressing. Then look at that. I don’t even know that I’m worthy to eat this. They should have a shot of that in the Lou. [Music] I don’t know what I’m going to say. Look at the goosebumps on my arm. That bread, that crouch with that corn. I don’t know what’s better on all of this. Now we’re going to hit the thousand. I don’t know that you should accept money for these. drink is your first born. Rich, buttery. It’s yummy. All the stuff comes right from the garden outside. Isn’t that amazing? I I I love that. What’s amazing is you. Absolutely fabulous. I haven’t had one item here that I haven’t liked. Back in 2017, I was in Orlando, Florida, tracking down a food truck that was delivering New York style deli meats to the masses. These days, he’s a lot easier to find since he’s stationed in just one spot, but he’s still rolling out deli favorites to his fans. This is the pastrami project. Hey man, let’s try the Reuben. The quality of food that comes out of this one food truck is amazing. You would think you’re at a New York deli. Me on rye. He’s taken some classics, turned them into some unique menu items. Got Reuben egg rolls. Ever since Triple D. It’s just been getting more popular. That was bound to happen once rumors started flying about George Mark’s passion for making meat the old school way. How’d you learn to make the strong? and went back and looked up old recipes. Old ways and techniques of doing it. Everything I’m doing here is the way they did it 100 years ago. He uses fresh ingredients every day. I have never been disappointed. Everybody quiet. We did triple D in a black truck in this parking lot. We hung out and we talked pastrami. Right. We’re going to make a brine for an approachable sized piece of pastrami. Approachable. Yeah. Start with pink salt, allspice, coriander, whole cloves, whole black pepperc corn, nutmeg, mustard seed, bay leaves, red pepper flake, ginger, cinnamon, a little bit of sugar, kosher salt, garlic cloves. Are we going to let this simmer? We let it simmer and melt. Okay, we’re going to ice it. Ice it so we don’t poach our meat. Exactly. Got it. Then how long will the flat sit in here? A week. Really? Let’s see what we got. All right. Beautiful brisket. Then it gets a dry rub of black pepper and coriander. Coriander. Got it. What are we smoking with? Hickory. What temper are we going to run at? About 2 and a/4. About 5 6 hours. I’m such a pastrami chunky. My mouth just You can hear the sirens going off. What are we serving it on? Rye bread with spicy mustard. That’s a normal portion. Yeah. Give it a try. It’s tender. You’re not confusing it with a lot of other stuff. Every bite you get is just creamy, delicious. I mean like that level of pastrami. Excellent job. Thank you. Excellent job. Pastrami sandwich. I was warned to expect a 3 to 500% increase after it aired. It was 950. That’s awesome. His pastrami is the best in town. He can prepare it anyway and it’s fabulous. Take the ingredients of a Reuben to turn it into a taco or egg roll. Who would have thought that pastrami and sauerkraut is fabulous in an egg roll? But the way George does it, it’s wonderful. What did you bring me? Reuben rolls. We take some egg roll wrappers, spicy mustard, Russian dressing. I’m going put a piece of Swiss cheese in here. And then sauerkraut. Dice it in little bits. Egg roll wrappers have to be sealed. I’ll use the sauerkraut juice because it’s got more flavor than water. So roll them up tight. Then we go to the fryer. About 7 minutes. Everything that’s in a Reuben in a fried egg roll with real Russian dressing for dipping sauce. It’s real Russian dressing. We start with a premium mayonnaise and then we add the caviar. Seriously, that’s what little red dots are. Add wooachire sauce, ketchup, generous portion of horseradish, onion powder, and then it’s mixed. Egg roll’s delicious. It’s got great tang, great crunch. But the fact that you put the caviar in it to make it real Russian dressing, it’s got to be real. Two raven rolls. Super crunchy. And having the pastrami inside, it’s like a sandwich but in an egg roll just makes it taste even better. Just a wonderful blend of flavors. All right, give me an update on how things are now. I heard the truck is parked fulltime somewhere. Yeah, after being on the show, I started getting comments like, “We can’t find you. Where are you? I need to be in one place, right? I put it in one spot, which is in downtown Orlando. I get people come off the plane. They come straight to me. They flock. Reban egg rolls. There’s a lot of food trucks you could choose from. This one is one of the best. There’s always a line here. You’re the prince of pastrami. No one’s called me that before. I’d be the mayor of Flavortown having a summit meeting with the prince of pastrami. Do most people understand real pastrami? The people who come come because they’ve seen the show. I get a lot of people like I’ve had real pastrami in New York City. Here have a taste. Where have you been? I’ve been right here. Locks in the bagel with cream cheese, onions, and capers. Everything that he does is pretty much from scratch. So that always makes a huge difference. It’s just like being on the street side of New York City. I do tell people I try to be the New York deli here in the southeast US. Congrats, man. Very happy for you. Delicious. When you make the commitment, but that’s how you’ve been about the whole pastrami project, right? I’d call the project a success. Thank you. Well done. So, I’m here in Indie with my buddy Ronnie 2K, the video game guru. You got chains for this convertible? Yeah, I know a guy. Anyhow, I bring you to Indie. What do you think? What kind of foods at this triple D joint? Comfort food, steak, cornbread, all the fixings. Exactly. It’s just like that but a little different. It’s all vegan. This is the Ted Street Diner. Time on lasagna. Coming right up. Everything is delicious. You can’t go wrong unless your tongue is dead to the world. I got buns down for buffalo chicken. Every time you come in, make you feel at home. Are you vegan? No, not at all. Just come down for good food. And it’s this mother and son team of Karen and Will Holmes who brought this vegan menu meets classic diner to the people of Indianapolis. How many people walk through the door and go, “What? Lots.” And they try it and then they go, “We’re coming back.” I look at the menu and I’m like, “There is no way they can make all this stuff vegan.” We’re trying to make vegan food accessible. Got your Reuben. You could probably swap out this Reuben for any other Reuben in the world and 90% of the people wouldn’t notice the difference. What are we starting with? Satan for the Reuben meat. Start with vital wheat gluten. Okay. Just a really high gluten flour, whole wheat flour, onion powder, celery, salt, garlic powder, all the mixing. Very kindergartener teacher Italian seasoning. And now we’re going to color inside the simple for you guys. We got white pepper, salt, water, soy sauce. Is that n nutritional yeast? Uh-huh. Mix this up for 25 minutes. Really builds up the gluten. Yep. So, now we’re going to make our veggie stock. Veggie scraps get heated up and we’re going to start making our dough balls here. You want to roll them on the inside out. Spread it out like that with your palms. Tuck in the backside. Make them nice and tight. Oh, I lost it. Class ring. These will all go into the stock. How long? An hour 45. All right. So, this is the marinade for the satan for our corn beef. There’s nothing here that reminds me of corn beef. Not yet. We got pickle juice. Wow. Beet juice, pureeed beets, onion powder, garlic powder, carowway, finel, dill, mustard powder, salt and pepper. I don’t see how that’s going to happen. You telling me I cook for a living and I don’t see how this is working. I just have to taste it as is. I give you some funky corn beef nick. That’s pretty close. Yeah. Slice it up and it’s ready to go in our marinade for about 24 hours. Now we’re going to make our worster sauce that goes in our beastro sauce. Apple cider vinegar, soy sauce, brown sugar, onion powder, cinnamon, ginger, mustard powder, black pepper, and some garlic. Simmer on the stove here for about 15 20 minutes. Run it through a seieve to remove all the chunks. That’s going to be one of the ingredients that’s going to go into the beastro sauce. Yep. We do a beastro sauce with ours, not a thousand island. It’s a little bit different. Vegan mayo, horseradish. There’s your funk. Ketchup, spicy brown mustard, chipotle tabasco, worsher sauce, lemon juice, minced garlic. This is way beyond typical thousand island. Thousand thousand. Million island. A million island. Paprika. Cajun seasoning. Parsley. I’m wanting to try this. That was unbelievable. Spoon drop. That’s ridiculous. We got to butter our bread here. What is vegan butter? Solidified oil. Sauerkraut. Throw the Satan on the grill. Look at the color on that. Our beastro sauce. Million island. We’re going to build it here. That looks legit. There’s no way you could tell somebody that that wasn’t a Reuben. Yeah. That’s what a Reuben looks like right there. Wow. I can’t believe that. That is so good. Right. I’ve had a lot of Satan meats. This is probably one of the best representations I’ve ever seen. That marinade is so dialed in and so spot-on. And the thin slice. I think that’s how Satan’s meant to be. Brother Reuben up. The first thing you notice is the meatiness and the flavor. Tangy, pickly, the texture, everything about it is just like a regular Reuben. It blows my mind. Good friends of mine, the Bernsteeen. Brandon, of course, the famous drag racer. Have you ever been to a vegan restaurant? No. Raised on beef and pork my whole life. What do you think? Like, wow. Is this good lasagna? Makes you happy. Mhm. Ticket up. I became a vegan for health reasons. So, it’s great being able to have those comforting foods that you used to have. I’ve got a burger for 11. We’re out of the gate, but I think we own him now. I think he’s in I think he’s I’m ready for one. I think he’s in the pocket. The submarine. This is not just for skinny vegans. This is also for professional athletes. This is for moms. This is for dads. This is for teenagers as well. It’s a great restaurant. Period. Chimmy Chunga for 34. You’ve opened up my perspective. My tongue is dancing. It’s It’s awesome. The real deal. 10th Street Diner. Crush you go. So, I’m here in the Alamo Heights area of San Antonio, Texas. And what is that they say about Texas? It’s always bigger in Texas. Well, I hear about these two guys and they got a joint where they’re making everything big. Let’s see. They’re making their beer. They’re making their bread. They’re making their pizza dough. This is Wild Barley. Come down. Need pickle jalapenos. Wild Barley is a really great restaurant that has the perks of a brewery. Rolling Fog IPA. Our place to go. We choose it over every other restaurant in San Antonio. It’s done with integrity and it shines through. Hey, how’s that brisket come along? Is it a pizza joint, sandwich joint, brewery? It’s kind of like all those things. Everything is made from scratch and beautiful. But getting to this point was one baby step at a time for college pals Mark Fogleong and Holland Lawrence. We knew our end goal was going to be the kitchen and brewery. So we started the trailer. Once this kitchen was done, we cut this place in half and then built out the brewery on the back end. So give me the rundown on the pizzas or the bread. Everything’s sourdough. So that’s the premise. Reuben on Marble Drive. The Reuben is phenomenal. the pastrami that they use, the sauerkraut. As soon as they put the plate in front of you, you can smell how fresh the bread is. What are we into first? The dark rye, which is going to be the first part of our marbled rye. Rhy not some water. Our sourdough starter. I got it from my aunt. Her and her sisters did the friendship bread. She kept it alive. That’s about 38 or something. Really? Okay. It’s been going for a while. It’s been going in the family for quite a while. Molasses, high protein white flour, stone ground wheat, carowway seed. Carway seed, the salt, cocoa powder for the darkness. Mix this up for about 8 minutes. Let it rest over the next 3 hours. Fold it about every hour. We’re going to be doing overnight fermentation. Then when that comes out, we got the light rye, dark rye. One gets the molasses, one gets honey, one gets the cocoa powder, and the other one doesn’t. Yep. Got it. Go with the light. We overlap it. So you’re twisting one up. Little tuck and roll. Hit a little spray and put it into the pan. These are going to proof again about 2 hours. We’re going to bake them in our pizza oven about 30 to 40 minutes. Okay, we get in the pastrami. First going to make a sache. pickling spice, whole cumin, mustard seed, coriander, black pepper, willo. Just put our little garlic in there as well. Tie that guy up. Here we go. In the pot. So, we’ve got water, salt first, brown sugar, our local Texas honey, assumed local. We don’t know where those bees go. Curing salt. And then drop the sache for about 30 minutes. Add ice water. Then over the top of the brisket for how long? About 14 days. Really? Yes, sir. What are we going to rub it with? Black pepper and coriander. Grind it fresh. All right. We’re going to smoke this 225 for a couple hours. We’re going to bump up the temperature to about 250. Let it smoke for about 6 hours. We’ll wrap it up and then finish it off. Final pull temp about 203 and bring it in. Anything else going with this sandwich? Some sauerkraut. And let me guess, we make that also. It is fermentation, right? It is fermentation. Green cabbage. Salt. Little carowway in there. We crunch it up by hand. That salt starts to pull out some of the moisture out of the cabbage and then we’ll put it into the jar and then that fermentss. How long is it going to stay fermenting? about a 14 to 21 day time frame. You need every bit of the square footage in this place if you’re going to ferment this much stuff. That’s right. Everybody has Russian dressing, but you don’t have Russian dressing. We have Sputnik sauce. Why is it called Sputnik? Cuz it’s out of this world. Done. You’ll be here all week. Try the pastrami. We’re going to start out with grated onion, wishes sauce, horseradish, ketchup, and hot sauce. Put a little cayenne in there. Mix this up. Finish off and fold in the mayo. Got it. A little bit of salt. All right, let’s make a sandwich. Oh, that’s good. Ry buttering the bread, bro. Thank you. That is really good kraut, bro. Our brisket. Look at smokey on that. That’s beautiful. Nice thutnik sauce on the bread. I like that big meaty texture of it. It’s It’s a lot different than the thin slice. Then we’re going to do a quick steam. Get that cheese nice and melted. We’re ready. Plate it up for you. [Music] The bread has got such great crumbs. The pastrami cut that way is genius. Great texture, great chew. The sauerkraut is not overpowering. The out of this world Russian dressing all day long, bro. Delicious. Here’s your Reuben. Enjoy. Pastrarami is thick. It’s smoky flavor. It’s a game changer. The wild barley is an absolute gem. Definitely a place that I recommend everyone try when they come to San Antonio. Bro, well done. Hunter, we’re here. This is Point Pleasant Beach. I thought we were going to the beach and having barbecue there. No, I said we’re going to a place in Point Pleasant Beach to get some barbecue and this is it. So, I don’t need my swimsuit. Or your water wings. This is Jersey Shore barbecue. I don’t use water wings. Got our smoked corn beef. This is just outstanding. Over the top. Like a gourmet meal barbecue style. picking up a big country. There are lots of barbecue places, but not like here. Doug has mastered the art of barbecue. It’s a big title. And it’s a level owner Doug Walsh and his wife Dana have climbed to since I first met them in 2010 while visiting another Triple D joint. So 10th Avenue Burrito was this joint we shot. You saw my pit in the back. So come over. I asked to look at the smoker. You had a slice of brisket and you said, “Why weren’t we filming you?” And I said, “Because we’ve only been in business for 3 months at that point.” You said, “Cool. We’ll be back.” And where did you learn to barbecue? I learned in Texas. I was in technology. I fell in love with the cuisine. So technology to barbecue. What are we making today? Smoked corn beef Texas Reuben. I’ve never seen that in Texas. That is a little taste of Jersey. Texas style Reuben. It has creamy colelaw and Russian dressing instead of sauerkraut. The way he smokes it, it’s just second to none. What are we into first? Brining our corn beef. Start with water. Trim down brisket. Brown sugar. Himalayan pink salt. Black pepperc corns. A lot of it. Mustard seed. Mustard seed and bay leaf. And how long are we letting this brine? For 16 days. Nice. So, we have an air dried corn beef, stout beer, pickling seasoning. Why don’t you add some garlic? Finish it with onions. In a very interesting category of corn beef. It absolutely is. Cover it with oil. Poke holes in the top of this. How long is it going to go? What, Tim? 225 for 16 to 18 hours. Wow. So, now we’re going to make the brine for our pickles. White vinegar. We’re doing hot brine. Got it. What’s the difference between hot brine and cold brine? It expedites your process. Yeah. Cider vinegar and water. Fresh jalapenos, black peppercorns, mustard seed, and then salt and pepper. Bring to a boil. About 15 minutes steeping. Pour the pickle brine over the Kirby cucumbers. And how long will these brine? 5 days. So now we’re going to be making our Russian dressing. We start with our house brine pickles and jalapenos, Sriracha sauce, mayonnaise, salt, pepper blend, and it’s ready to go. You can put that on bad food and it would taste good. Yeah, it’s really bad. It has like the duct tape of food. We have a local bakery. They make a Pullman rye for us. We do a thickness almost like a Texas style toast. So, butter that on the flat top actually on the grill. That’s good careway in there. M. Great chew. Great crumb. You can smell it. No. Every year for 27 years, you have smashed my face in a cake saying, “Smell this cake.” You either trust me or you don’t. Just get it over with. Smell it. Smells great. Where’s that father son trust at? Take the corn beef. Look at the color. That’s how thick you slice it. That is a portion. So, you’re just putting a final little sear on this. Add coleslaw, pepper jack cheese. Add a little steam. We take our spicy Russian dressing. That looks so good. In the Flavor Town dictionary under absurd, there’s a picture of that sandwich. Huge. That’s bigger than your head. Go ahead and eat it cuz I know you want to. So, the corn beef is not corn beef. It’s crack beef. It’s got moisture. That little kiss of the smoke. Mhm. I love the thick bread. It saves the sandwich from getting soggy on you. That’s a monster rye. And why not? Right. Thank you. This needs to be bottled and sold for sure. You need to have a commercial with it. Is your food not that great? Get some of this. The magic food duct tape. I’d put it on dinner mints. I’d come buy this sandwich in a heartbeat. Wow. Thank you. Corn beef. This is the juiciest, the best I’ve had anywhere. The sauce on it is to die for. It’s the innovation that Doug puts in. I’ll tell you, I’ve been on the barbecue train with Doug for 20 years. We’re in Arkansas, we were in Texas, we’re in Carolina, and he’s taken it all and made make it into his own. Yeah. Just, you know, perfect barbecue spot. I wouldn’t expect that everything that you’re doing on the menu would be as chefed as it is. And everything’s housemade. Very impressive. And you’re humble about it, man. Thank you, chef. Congrats. Awesome.