In California’s Bay Area, Todd discovers Harlan Sanders’ original fried chicken recipe – then chicken-fry’s something even more original. Todd then drops in on a …
Fisher:
THE WESTERN EDGE OF THE NATION

IS HOME
TO UNCHARTED BACON TERRITORY.

O.M. BACON.
I'M EXPLORING THE BAY AREA'S
BEST-KEPT SECRETS,

FROM A TOWERING BACON BURGER…
IT IS EXPLODING
IN MY HANDS!
…TO A CRISPY
BACON BREAKTHROUGH…

OH, HO, HO!
YEAH, BABY!
…ON MY WAY TO CONQUER
THE REGION'S ULTIMATE
BACON CREATION.

I WANT ONE!
[ LAUGHS ]
FOR HERE AND TO GO.
[ SIZZLING ]
I'M TODD FISHER…
MMM!
…FAMILY MAN, CHEF,
AND PROUD,
BACON-LOVING AMERICAN.

OH! I LOVE BACON!
I'VE WORKED MY WHOLE ADULT LIFE
IN THE FOOD INDUSTRY,

AND NOW I'M CANVASSING
THE NATION, CITY BY CITY,

TO DEVOUR
AMERICA'S BEST BACON DISHES.

ARE WE READY
FOR SOME BACON?!
[ CHEERS ]
THESE AREN'T JUST MEALS.
MY KNEES ARE WOBBLING,
IT'S SO GOOD.
I'M GONNA KISS YOU.
[ CHUCKLES ]
THESE ARE
MOUTHWATERING TRIBUTES

TO THE GREATEST MEAT EVER.
[ VOCALIZES ]
WEE, WEE, WEE!
THIS IS MY JOURNEY.
[ Chanting ] BACON! BACON!
THIS IS MY COUNTRY.
THIS IS THE
"UNITED STATES OF BACON."

Captions by VITAC —
www.vitac.com

CAPTIONS PAID FOR BY
DISCOVERY COMMUNICATIONS
CALIFORNIA'S BAY AREA
IS AS WELL-KNOWN
FOR ITS MULTICULTURAL DIVERSITY
AS IT IS
FOR PIONEERING FOOD TRENDS.
SO IT'S NO SURPRISE
THAT PORK FANATICS TELL ME

THIS REGION
IS A BACON FRONTIER.

[ SIZZLING ]
SINCE AMERICA'S
EARLY WESTERN EXPANSION,

BACON HAS BEEN COVETED FARE
IN CALIFORNIA.

OFTEN IMPORTED
DURING THE 1800s,

SOME STORIES CLAIM GOLD MINERS
WHO STRUCK IT RICH

SOUGHT OUT BACON AS PART
OF THEIR CELEBRATORY MEAL.

[ DRAMATIC MUSIC PLAYS ]
NOW I'M UNEARTHING
THE BIGGEST, THE BADDEST,

AND THE MOST GROUNDBREAKING
BACON MASTERPIECES

THE BAY AREA HAS TO OFFER.
I LOVE BACON!
WHO DOESN'T?
NOBODY THAT'S A FRIEND OF MINE,
I'LL TELL YOU THAT.
THERE YOU GO, PAL.
AWESOME.
FIRST UP IS SAN FRANCISCO,
WHERE, JUST OUTSIDE THE CITY,
I HAVE FOUND A LITTLE BAR

WITH A BACON CREATION
SO MASSIVE,

IT'S NAMED AFTER
A LEGENDARY LOCAL ARENA.

FOR THOSE OF YOU
THAT DON'T KNOW,
THIS IS THE COW PALACE.
DURING THE GOLD RUSH, HOPEFUL
HORSE RIDERS VENTURED WEST,

STOPPING AT MILE HOUSES
ALONG THE WAY

TO REST UP AND CHOW DOWN.
160 YEARS LATER,
I'M HERE AT THE 7 MILE HOUSE,

EXACTLY 7 MILES FROM THE HEART
OF SAN FRANCISCO,

WHERE THE GOLD RUSH
MAY BE OVER,

BUT THE BACON RUSH
HAS JUST BEGUN,

WITH BACON QUESADILLAS
TO BACON BREWS

TO THEIR BEHEMOTH
BACON CHEESEBURGERS.

[ INDISTINCT CONVERSATIONS ]
WHAT'S SPECIAL
ABOUT THE BURGER?
THE BACON.
I LOVE BACON.
IT MAKES EVERYTHING
TASTE GOOD.
GO FOR IT.
DON'T LET ME HOLD YOU UP.
OH, THERE IT IS.
YOU GOT IT ALL THAT TIME.
[ LAUGHS ]
WELCOME TO MY WORLD.
[ CHUCKLES ]
THIS BAR'S BEEN HERE
SINCE THE '50s MAYBE, RIGHT?
1850s.
MAN.
THINK ABOUT ALL THE HOMBRES
LIKE YOU AND ME THAT SAT HERE.
HOW MANY POUNDS OF BACON
DO YOU THINK HAVE BEEN
EATEN AT THIS BAR?
LOT OF BACON.
YOU EVER GET DOWN LOW
AND KIND OF LISTEN
TO THE STORY OF THE BAR?
YEAH.
YOU SHOULD GET DOWN LOW AND
LISTEN TO THE STORY OF THE BAR.
YOU HEAR THAT?
OH, I HEAR A LITTLE
HEE-HAW THERE.
DID YOU HEAR
SOME HEE-HAW?
SEE, I HEARD A LITTLE
SQUEALING PIG.
[ BOTH LAUGH ]
THE 7 MILE HOUSE WAS UP FOR SALE
ABOUT NINE YEARS AGO,
SO I JUST WENT AT IT.
JUMPED IN WHOLE HOG.
YEAH. YEAH. EXACTLY.
EXCELLENT.
SO, WE'RE CELEBRATING
OUR 160th ANNIVERSARY.
WELL, HAPPY ANNIVERSARY.
THANK YOU VERY MUCH.
WE WERE PART OF THE MILE HOUSES
THAT SPANNED
FROM THE FERRY BUILDING
IN SAN FRANCISCO TO SAN JOSE.
IT WAS PRETTY MUCH THE MOST
HAPPENING PLACE IN THE AREA.
THE 7 MILE HOUSE
WAS BUILT IN 1853,

WELL BEFORE BACON WAS SEEN
IN BURGERS AND SANDWICHES.

BUT NEARLY A CENTURY LATER,
IN THE 1960s,

LEGEND TELLS OF AMERICA'S
FIRST MAINSTREAM BACON BURGER

POPPING UP JUST AN HOUR EAST
OF THE BAY.

[ SIZZLING ]
AND NOW I'VE COME
FOR THE HEIR TO THE THRONE,

THE CROWNING ACHIEVEMENT OF
ALL THINGS BIG AND BACON-Y —

THE COW PALACE BURGER.
IN HONOR OF THE COW PALACE
AND IN HONOR OF THEIR HISTORY,
WE'VE NAMED OUR HUGE BURGER
THE COW PALACE BURGER.
AWESOME.
YES, IT'S VERY SENTIMENTAL,
AND IT WAS VERY WELL-KNOWN
FOR ITS RODEOS.
AND THAT'S WHY
OUR COW PALACE BURGER
IS KIND OF
RODEO-THEMED, TOO.
SO, IT'S PRETTY HEFTY
AND A REALLY GOOD BURGER,
ONLY IF YOU'RE
SUPER-HUNGRY, THOUGH.
WELL, THAT'S WHAT
I'M HERE FOR.
YEAH. THERE YOU GO!
THAT AND A LITTLE BACON.
I HAVE NO DOUBTS.
[ BOTH LAUGH ]
CLOCKING IN AT 7 INCHES TALL,
THIS PILLAR OF MEAT
STACKS TWO GROUND-BEEF PATTIES,

AMERICAN CHEESE,
SAUTéED ONIONS,

CRISPY ONION RINGS,
AND THE COUP DE GRACE —
TWO LAYERS OF THICK-CUT
APPLEWOOD-SMOKED BACON.

ASSEMBLING THIS MONSTER
IS NO SMALL TASK.

IT BEGINS WITH A FULL POUND
OF ANGUS BEEF

AND TWO STRIPS OF BACON
WARMING ON THE GRILL.

ON THE RIGHT SIDE,
WE HAVE LESS HEAT.
OH, SO THE BACON GETS
A LITTLE MORE CODDLED —
A LITTLE MORE LOVE
FOR THE BACON OVER HERE.
THAT WAY, IT DOESN'T
SHRIVEL ALL UP ON US.
BACON'S FAT RATIO IS MORE THAN
DOUBLE THAT OF MOST BURGERS,

SO A LOT OF IT GETS COOKED AWAY
AT HIGH TEMPERATURES.

SLOW COOKING IT ON LOW HEAT
ALLOWS THE BACON TO RETAIN
MORE OF ITS FAT AND FLAVOR.

NICE AND CRISPY NOW,
SO IT'S ABOUT TIME.
ONCE READY, BOTH PATTIES
GET A SLICE OF CHEESE,
SAUTéED ONIONS,

AND A FOLDED STRIP
OF SAVORY BACON.

EACH BUN GETS
A GENEROUS HELPING

OF MAYO AND BARBECUE SAUCE.
THEN IT'S STACKING TIME.
OH, THIS IS CRAZY TALK,
RIGHT HERE.
HERE WE GO.
OH!
THERE YOU GO.
O.M. BACON.
LOOK AT THIS BACON OVER HERE.
LOOK AT IT ALL.
IT'S JUST, LIKE, HANGING THERE,
SAYING, "EAT ME!"
A LITTLE BIT OF BACON FAT
DRIPPING OFF OF IT.
AND LOOK, LOOK, LOOK!
THE LEANING TOWER!
THE 7 MILE HOUSE
COW PALACE BURGER.
THAT IS AS BIG
AS THE COW PALACE.
IT IS.
[ BELL DINGS ]
ORDER UP!
CONSTRUCTING THIS MAMMOTH
WAS A TASK IN ITSELF,

BUT NOW IT'S TIME
TO FACE THE BEAST.

IT DOESN'T WANT
TO EVEN GO ANYWHERE!
HERE WE GO.
[ LAUGHS ]
I THINK I JUST DISLOCATED
MY JAW.
BUT I CAN DO IT.
[ LAUGHTER ]
ALL RIGHT.
OHH! MMM!
MMM!
THAT…IS RIDICULOUS.
THAT THING HIT ME
IN THE EAR.
[ LAUGHS ]
THE BACON IS SO GOOD
AGAINST THE SWEETNESS
OF THAT BARBECUE SAUCE.
JUST OOEY-GOOEY
AMERICAN CHEESE.
THERE'S MORE FLAVOR
IN THERE
THAN MOST PEOPLE EAT
IN A WEEK —
IN ONE HAMBURGER!
YES.
LOOK AT THIS THING.
IT IS EXPLODING
IN MY HANDS!
THE FLAVOR'S INCREDIBLE,
BUT, DAMN, YOU BETTER BRING
A STACK OF NAPKINS!
[ BOTH LAUGH ]
WOW. THAT'S AWESOME.
THE 7 MILE HOUSE'S
GIANT BACON CHEESEBURGER

WAS A CLASSIC WAY TO START
MY BAY AREA BACON QUEST.

BUT NOW I'M HUNGRY
FOR SOMETHING BOLD.

COMING UP,
I'VE GOT A PORKY PIPE DREAM

THAT MAY FINALLY COME
TO LIFE…

OH, HO, HO!
YEAH, BABY!
…AND LATER, A BARBECUE BACON
INNOVATION PUTS ME IN THE MOOD.

I'M GONNA KISS YOU.
[ CHUCKLES ]
[ PIG SQUEALS ]
[ PIG SQUEALS ]
YOU WANT SOME BACON, LITTLE GUY?
HUH?
YOU WANT SOME BACON?
GOOD BOY.
OH, HO, HO! YEAH!
[ LAUGHS ]
[ SIZZLING ]
I'M ON A MOUTHWATERING MISSION
TO TASTE THE BAY AREA'S
ULTIMATE BACON DISHES.

MMM! DAMN, YOU BETTER BRING
A STACK OF NAPKINS!
MY NEXT BACON HOT SPOT
TAKES ME UP THE BAY
AND ACROSS THE BRIDGE

TO THE RUSTIC TOWN OF ORINDA
FOR A LOCAL INSTITUTION
THAT MAY SEEM LIKE A CURVEBALL.

Fisher:
FOR ALMOST 60 YEARS,
CASA ORINDA HAS BEEN SERVING UP
SOME OF THE BEST FRIED CHICKEN
ON THE WEST COAST.
BUT FEAR NOT,
MY BACON BRETHREN.

I HAVE A DREAM, A BACON DREAM,
AND I'M BRINGING IT
TO THIS WILD WEST TRIBUTE,

WHERE A SECRET
FRIED-CHICKEN RECIPE

HAS DEVELOPED
A DEDICATED FOLLOWING.

[ INDISTINCT CONVERSATIONS ]
WHAT DO YOU ORDER
WHEN YOU COME HERE?
UH, FRIED CHICKEN.
EVERY TIME.
EVERY SINGLE TIME?
YEAH. IT'S THE BEST.
I'VE BEEN COMING HERE
FOR 30 YEARS,
AND I ALWAYS ORDER
THE FRIED CHICKEN.
YOU KNOW, IT'S MOIST INSIDE,
AND IT'S PERFECTLY LIGHT
AND CRISPY ON THE OUTSIDE.
YEAH? BUT I TRAVEL THE WORLD
TASTING BACON.
I LOVE BACON, BUT THIS IS
SO MUCH BETTER THAN BACON.
THIS, LIKE,
PUTS BACON ASIDE.
IT IS SO GOOD.
I THINK OUR CONVERSATION
IS OVER.
FRIED CHICKEN
MAY BE TASTY ENOUGH

TO BE THE BACON
OF THE POULTRY WORLD,

BUT TASTE ISN'T THE ONLY THING
THAT GETS FANS TALKING.

RUMOR HAS IT
THAT CASA ORINDA'S RECIPE

CAME FROM
A FRIED-CHICKEN ICON —

COLONEL SANDERS HIMSELF.
IN THE '50s, HARLAND SANDERS
SOLD HIS ORIGINAL MIX
TO PEOPLE
LIKE THE CASA ORINDA.
AND 10 YEARS AGO,
THE ONLY OTHER PERSON
THAT USED THAT ORIGINAL MIX
DIED,
AND WE'RE
THE ONLY ONES LEFT.
I WASN'T AROUND
IN THOSE DAYS,
BUT THAT'S WHAT THE STORY IS.
OKAY.
WHETHER THE TALE IS TRUE
OR NOT,

CASA ORINDA'S SECRET MIX
ISN'T THEIR ONLY SPECIALTY.

THIS POULTRY IS PRESSURE-FRIED.
UNLIKE MOST PLACES
WHO DROP THEIR CHICKEN
IN AN OPEN VAT OF OIL,

CASA ORINDA SEALS THE TOP,
BUILDING TREMENDOUS AMOUNTS
OF PRESSURE INSIDE.

IT FRIES IT AT THE OPTIMAL
TEMPERATURE, UNDER PRESSURE,
SO IT SEALS IT IMMEDIATELY
AND THE SKIN IS CRISPY
AND THE MEAT STAYS VERY MOIST
AND TENDER.
CRISPY, MOIST, AND TENDER?
SOUNDS LIKE A DREAM TRIFECTA
FOR MY BACON CREATION.

BUT FIRST, I'VE GOT TO SAMPLE
CASA ORINDA'S
FAMOUS FRIED CHICKEN.

HERE WE GO.
[ CRUNCH ]
MMM!
DID YOU HEAR
THAT CRUNCH?
LOOK AT THAT.
THE SKIN STAYED THERE.
IT DIDN'T PULL OFF
IN A BIG CLUMP.
BUT THE CHICKEN INSIDE
IS SO MOIST.
THAT IS DEFINITELY SOME
OF THE BEST FRIED CHICKEN
I'VE EVER HAD.
IN THE KITCHEN, I MEET
THE MAN BEHIND THE MENU,

CHEF KENNETH JENSEN.
DO YOU GOT SOME BACON
AROUND HERE SOMEWHERE?
OH, HO, HO! YEAH.
OH, LOOK AT THAT.
THEY STILL GOT THE STRING
FROM WHERE IT WAS SMOKING, HUH?
[ SNIFFS ] OH!
THAT'S — THE SKIN'S
STILL ON THERE, HUH?
THERE ARE TWO SCHOOLS
OF THOUGHT WHEN SMOKING BACON.

MOST PEOPLE REMOVE THE SKIN
BEFORE SMOKING,

ALLOWING THE SMOKE FLAVOR
TO FULLY PERMEATE THE MEAT,

BUT CASA ORINDA LEAVES IT ON,
SHIELDING THE BACON'S FATTINESS
AND PROTECTING ALL THAT
NATURAL FLAVOR FROM ESCAPING.

THAT IS A GORGEOUS PIECE
OF BACON.
THAT IS ABSOLUTELY
BEAUTIFUL.
ARMED WITH SLAB BACON
SLICED TO ORDER,

A PRESSURE FRYER
TO SEAL IN FLAVOR,

AND A CHEF THAT KNOWS
HOW TO HANDLE BOTH,

I HAVE THE PERFECT COMBINATION
TO MAKE MY BACON DREAMS
COME TRUE.

IT'S TIME TO POP THE QUESTION.
YOU GUYS ARE FAMOUS FOR THIS
PRESSURE-COOKED FRIED CHICKEN.
CHICKEN-FRY. YOU THINK WE COULD
CHICKEN-FRY SOME BACON?
YEAH.
OH, HO, HO! YEAH, BABY!
WE'RE BREAKING NEW GROUND,
BUT BIGGER'S ALWAYS BETTER.

I THINK IF WE DROPPED THAT
IN THE FRYER, RIGHT,
IT'S GONNA CURL UP,
SO WE WANT SOMETHING
THAT'S GONNA HOLD ITS SHAPE
A LITTLE BETTER,
SOMETHING
A LITTLE THICKER.
SO, LET'S DO THIS
INSTEAD.
OH, LOOK AT THAT.
GOT A GOOD SLAB
OF BACON HERE.
I LIKE THE WAY HE THINKS.
"A GOOD SLAB OF BACON."
OH! THAT'S LIKE
A HALF A POUND RIGHT THERE.
YEAH, SOMETHING LIKE THAT.
THERE YOU HAVE IT —
EIGHT OUNCE FILLET O' BACON.
THEN, OF COURSE,
THERE'S CHEF KENNETH'S STEAK,
WHICH IS JUST
A WEE BIT BIGGER.
WEE, WEE, WEE,
WEE, WEE BIT BIGGER.
LET ME LAY DOWN
MY BACON STEAK FOR YOU.
[ THUD ]
IT SOUNDS AND SMELLS GOOD
TO ME.
KENNETH CUTS THE BACON
INTO SMALLER CUBES

AND COATS THEM
IN THEIR SECRET FLOUR BLEND,

FOLLOWED BY EGG WASH.
THEN HE USES BREAD CRUMBS
TO SEAL THE DEAL.

IF WE DON'T PUT THE BREAD
AROUND IT,
THE FAT WILL RENDER
INTO THE CHICKEN.
IT'S KIND OF LIKE ROLLING DICE
RIGHT NOW — BACON DICE.
SO, WHAT HE'S DONE —
HE'S LITERALLY ENCASED
THE ENTIRE CUBE OF BACON
SO THAT WE DON'T LOSE
ANY OF THAT FLAVOR INTO THE OIL.
JUST 12 MINUTES IN THE FRYER,
AND WE UNCOVER BACON GOLD.

[ SIZZLING ]
LISTEN TO THAT —
LIKE A BUBBLING CAULDRON
OVER THERE.
AND LOOK
AT OUR BACON NUGGETS!
WOW.
THAT IS A CRISPY, CRUNCHY
CRITTER RIGHT THERE.
[ SNIFFS ]
OH, YOU CAN STILL SMELL THE
SMOKY AND THE RICHNESS OF THAT.
LOOK HOW MOIST IT IS
IN THERE.
YOU CAN SEE
THE GLISTENING FAT,
BUT IT'S MELTED AWAY
A LITTLE BIT.
CHEF, THIS IS THE MOMENT
WE'VE BEEN WAITING FOR.
ABSOLUTELY.
CHEERS.
CHEERS.
OHH!
MMM.
MMM!
THAT'S GOOD.
MMM! THAT IS AWESOME.
CHICKEN-FRIED BACON.
THE CRUST
IS SO CRUNCHY AND CRISPY,
THE MIDDLE ALL SMOKY AND FATTY
AND DELICIOUS AND MOIST.
IT DIDN'T DRY OUT AT ALL.
NO.
THAT IS ABSOLUTELY
BEAUTIFUL.
THAT'S A KEEPER RIGHT THERE.
IT IS.
CHICKEN-FRIED BACON
IS A DREAM COME TRUE,

BUT STILL AHEAD IS AN EVEN MORE
OVER-THE-TOP BACON CREATION.

COMING UP…
I MEET A BACON BADASS
WITH A WILD IMAGINATION.

I HAVE NEVER HEARD
OF SUCH A THING.
PRECISELY.
THAT'S WHY I INVENTED IT.
[ PIG SQUEALS ]
[ PIG SQUEALS ]
BEFORE I VISIT
MY NEXT BAY AREA BACON STOP,
I WANTED TO TAKE A SECOND
AND DELIVER SOME SAD NEWS.
A MEMBER OF THE BACON FAMILY
HAS PASSED.
A FEW WEEKS AGO,
TRAGEDY STRUCK SAN FRANCISCO
WHEN THE BACON BACON TRUCK
CAUGHT FIRE AND WAS TOTALED.
FOR THOSE OF US THAT VISITED
THIS FOUR-WHEEL SHRINE TO SWINE,
IT WAS DEVASTATING.
WITH MEALS LIKE
THE BACON GRILLED CHEESE
AND THE PORK-BELLY SANDWICH,
BACON BACON WAS MORE
THAN JUST A FOOD TRUCK —
IT WAS A MEMBER OF THE FAMILY.
BUT SHED NO MORE TEARS,
BACON NATION,
'CAUSE OWNER JIM ANGELUS
HAS PROMISED ME PERSONALLY
THAT NOT ONLY WILL
BACON BACON TRUCK BE BACK,
BUT IT WILL BE BACK
AND MORE BACON-Y THAN EVER.
I'VE UNCOVERED
SOME AMAZING DISHES

ON MY BAY AREA BACON QUEST,
FROM A MONSTROUS
BACON CHEESEBURGER…

OHH! MMM!
…TO A CRISPY SLICE OF HEAVEN.
MMM! THAT IS
ABSOLUTELY BEAUTIFUL.
BUT I'M SAVING THE BEST
FOR LAST.

AT THE HEART OF THE EAST BAY
IN OAKLAND, CALIFORNIA,

MY FINAL STOP IS A MODERN-DAY
MOM-AND-POP JOINT

WITH BACON IN THEIR BLOOD —
PHAT MATT'S.

IN THE 1980s AND '90s,
THE BAY AREA SAW A WAVE
OF NEW PORK PRODUCERS

REFINING THE COUNTRY'S
BACON MOVEMENT.

10 YEARS LATER,
MATT AND CHARLOTTE GONZALEZ

PUT EVERYTHING THEY HAD
ON THE LINE

TO START THIS NO-FRILLS
BARBECUE RESTAURANT.

AND WHILE THE BRISKET HERE
IS AWARD-WINNING…

THEIR HOTTEST ATTRACTION
IS A ROTATING MENU

OF REVOLUTIONARY
BACON-THEMED SPECIALS.

[ INDISTINCT CONVERSATIONS ]
Man: I'M A BIG FAN OF BACON.
Fisher: GOOD.
MY WIFE CAN GET ANYTHING
OUT OF ME
IF SHE COOKS BACON
IN THE MORNING.
[ LAUGHS ]
THERE'S SOMETHING FOR EVERYONE
IN THIS PORK PARADISE,

FROM THEIR BACON PECAN PIE
TO A BACON-INFUSED
BARBECUE SAUCE…

I THOUGHT YOU WERE GONNA
DRINK THAT FOR A SECOND.
I THOUGHT ABOUT IT,
BUT THEN I REALIZED
IT'S ACTUALLY YOURS,
NOT MINE.
…TO A TITANIC
PHAT MATT'S FAVORITE.

WHAT IS THAT?
THAT IS
THE BACON BEASTIE.
IT IS BARBECUED BRISKET,
BARBECUED PULLED PORK,
SIX STRIPS
OF DOUBLE-SMOKED BACON,
JALAPEñO CHEDDAR-JACK
CHEESE SAUCE,
COLESLAW,
AND MORE BARBECUE SAUCE
ON A CIABATTA ROLL.
I WANT ONE!
[ LAUGHS ]
FOR HERE AND TO GO.
THIS MEAT MADNESS
COMES FROM THE MIND

OF A TRUE BACON BARBARIAN —
PHAT MATT GONZALEZ.

I LEARNED FROM MY DAD,
ACTUALLY.
HE BUILT A BRICK BARBECUE PIT
OUT IN THE BACKYARD.
AND THAT WAS MY PLACE TO PLAY.
IT WAS MY PLAYGROUND.
[ LAUGHS ]
BUT BARBECUE
WAS JUST THE BEGINNING.

MATT AND CHARLOTTE'S
LOVE OF BACON

SOON GAVE BIRTH TO A SLEW
OF BACON-THEMED SPECIALS.

WE HAVE ABOUT 30
DIFFERENT SPECIALS
THAT WE DO
THROUGHOUT THE YEAR,
FROM BARBECUE MEATLOAF,
WRAPPED TENDERLOINS WITH BACON.
BACON-WRAPPED PIG CHEEKS
THAT ARE SMOKED.
OH, NOW YOU'RE TALKING
MY LOVE LANGUAGE.
IT'S ALL ABOUT PASSION.
WE DIDN'T DO THIS FOR THE MONEY.
WE DID IT BECAUSE
WE LOVE WHAT WE DO.
WHO DOESN'T LIKE BACON?
NOW, WHAT DO YOU GOT
FOR ME TODAY?
HOW ABOUT A BACON-WRAPPED
BURNT END?
A BACON-WRAPPED
BURNT END?
I HAVE NEVER HEARD
OF SUCH A THING.
PRECISELY.
THAT'S WHY I INVENTED IT.
COMING UP…
I GET MY HANDS
ON MATT'S BACON INNOVATION.

MATT, SLICE THAT THING UP,
DUDE!
[ PIG SQUEALS ]
[ PIG SQUEALS ]
Fisher: [ Deep voice ]
I AM ROBO-PIG.
I AM HERE
TO TAKE OVER THE WORLD…
ONE BARBECUE JOINT AT A TIME.
[ LAUGHS EVILLY ]
I'M ON THE FINAL LEG
OF MY BAY AREA BACON QUEST,

WHERE LOCALS TELL ME
IF YOU DIG PIG,
COME DIG IN HERE.

OAKLAND'S OWN PHAT MATT'S
IS HOME TO SOME
BACON-INSPIRED BARBECUE,

FROM BACON MEATBALLS
TO TODAY'S SPECIAL,
BACON-WRAPPED BURNT ENDS.

BURNT ENDS COME FROM THE
FATTIEST PORTION OF BRISKET,

WHICH NEEDS MORE TIME TO COOK.
THAT EXTRA TIME IN THE SMOKER
INFUSES THE MEAT WITH EVEN MORE
OF THE FAT'S FLAVOR,

BUT ALSO CAUSES THE EDGES
TO CHAR,

HENCE THE NAME "BURNT ENDS."
BUT MATT DOESN'T STOP THERE.
AFTER 12 HOURS IN THE SMOKER,
HE CARVES THE BRISKET,

GIVING EACH PIECE A COATING OF
SWEET AND TANGY CAROLINA SAUCE

AND A DUSTING
IN THEIR SECRET SPICE MIX.

THEN BEEF MEETS BACON.
ALWAYS ROOM FOR BACON.
RIGHT THERE.
ONE PIECE, TWO PIECES,
THREE PIECES BETTER?
IS THIS
FOR ONE BURNT END?
OR IS THIS FOR ALL
THE BURNT ENDS?
THIS IS PRETTY MUCH
FOR ONE.
EVERY SLAB GETS
AN IMPRESSIVE SEVEN STRIPS

OF THICK-CUT BACON.
[ As Tony Montana ] SAY GOODBYE
TO MY LITTLE BURNT END.
NOW IT IS NOTHING
BUT BACON.
[ Normal voice ]
LOOK AT THAT THING!
THAT IS INCREDIBLE!
THAT IS SERIOUS BACONAGE
RIGHT THERE.
CAN I DO ONE?
SURE MAY.
SO, 6, 7 —
12 PIECES YOU SAID?
[ CHUCKLES ]
BARRING THE OBVIOUS,
THAT IT MAKES IT
FLIPPIN' DELICIOUS,
WHAT DOES
WRAPPING IT IN BACON DO?
WITH THE FAT
OF THE BACON,
IT KEEPS IT FROM DRYING OUT
AS MUCH.
OKAY.
SO, YOUR TYPICAL BURNT END
IS GONNA BE MORE CRISPY.
BUT WRAPPING IT
IN THE BACON,
WE'RE KEEPING IT MORE JUICY,
MORE TENDER.
ONCE FINISHED,
THE BACON-WRAPPED BRISKET

GOES BACK FOR A SECOND SMOKING
AND COMES OUT
WITH A BEAUTIFUL CHAR.

I'M NOT GONNA LET YOU
PUT THEM IN THERE
UNTIL I TASTE ONE.
ABSOLUTELY.
NORMALLY THEY WANT ME
TO GO SIT DOWN AND DO THIS.
NOPE. NOT WAITING.
MATT, SLICE THAT THING UP,
DUDE!
THE ANTICIPATION
IS SO INTENSE RIGHT NOW.
Fisher: OHH!
I MEAN, LOOK AT HIM.
GET IN HERE, CLOSE.
YOU SEE THE ORIGINAL BURN OF
THE SMOKE ON THIS LAYER HERE,
THEN WHERE WE CUT IT
AND PUT THAT NEW RUB ON THERE.
IT'S A NICE, BRIGHT RED.
YOU CAN SEE IT AROUND THERE.
ALL THAT CRISPY BACON
THAT WE WRAPPED AROUND IT.
AND LOOK —
LOOK AT THAT THING
JUST OOZE
GOODY, YUM-YUM FAT.
[ LAUGHS ]
MMM. MMM! OHH.
I'M GONNA KISS YOU.
[ CHUCKLES ]
THAT IS INCREDIBLE.
SO GOOD,
IT'LL MAKE YOU KISS PHAT MATT.
[ LAUGHS ]
I DON'T KNOW IF YOU'RE
GONNA SELL ANY MORE BRISKET.
YOU MIGHT SELL NOTHING BUT
BURNT ENDS FROM HERE ON OUT.
MAYBE.
THE FLAVOR —
OHH, THE WAY THE BURNT END
JUST MELTS
ON YOUR TONGUE.
THANK YOU VERY MUCH.
THANK YOU, MATT.
THAT IS INCREDIBLE.
THIS IS TRULY UNIQUE,
BY FAR THE BEST "BURNT" END
I'VE EVER HAD.
WHERE'S CHARLOTTE AT?
I'M TAKING YOU HOME WITH ME.
[ LAUGHS ]
CHARLOTTE,
YOU ARE ONE LUCKY WOMAN.
WOW. MATT, THANK YOU.
WHAT AN ABSOLUTE PRIVILEGE
TO TRY THAT.
THANK YOU VERY MUCH.
THE BURNT ENDS AT PHAT MATT'S.
I'M GOOD.
WOW!
LET ME TAKE THESE
FOR YOU.
[ LAUGHS ]
I'LL GET THEM IN THE WARMER FOR
YOU, IF YOU KNOW WHAT I MEAN.
NOT A PROBLEM.
[ LAUGHS ]

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