On tonight's episode of “Diners, Drive-ins and Dives,” Guy Fieri took the red Camaro to Portland, Ore. And San Carlos, Calif. to find a carnivore’s delight in this episode titled “Meat Lover’s Paradise.”
First stop; San Carlos at the Refuge, a meat Mecca, for the best pastrami west of the Mississippi. Owner Matt Levin has been perfecting his recipe since he was sixteen. Chef Michael Greuel is the culinary assassin who makes tons of pastrami that Guy just could not resist ripping off a piece as soon as it came from the smoker. As Michael toasted the bread on the flattop, then added the heap of meat along with Russian dressing and coleslaw, Guy told him he could complete with any New York deli with his creation. In addition to the awesome food, the place is known for eighteen Belgian beers on tap.
Michael made another specialty; the Pastrami Burger, that included a freshly ground patty topped with their famous pastrami and sauerkraut. Alligator jaws were required to bite into this creation, and Guy handled it well. Next Michael showed Guy how to make his West Coast version of the Wit Cheesesteak, a Philly creation brought to the West Coast that contains caramelized onions, cherry peppers and the Refuge cheddar cheese sauce over the creation for a yummy treat.
In Portland at the Country Cat Dinnerhouse Bar, where the craft-cooking family joint with a chef who butchers, cures, preserves and smokes everything in-house, using the nose to tail making everything from headcheese to great-grandma's fried chicken recipe. Adam and Jackie Sappington, husband and wife owners are the creators of food that keeps customers happy. Their whole hog platter is enough to make a pork lover run to Portland. As Guy tasted it, it was clear that he never tasted such an array of piggy meats; however, he came there for the fried chicken. When he tasted it, he said it should be illegal. The chicken is brined for 24-hours, then soaked in buttermilk for another 24, and then batter fried to a golden brown. The customers were thrilled with everything, including the beef jerky that Guy got to help make. He watched as Adam sliced and diced the whole animal and then mixed the spice mixture. He dehydrated it for 24-hours and had a delicious meat-candy treat.
If you cannot hop in the red Camaro with Guy, tune in, and he may be coming to a place near you on “Diners, Drive-ins and Dives.”
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