‘Diners, Drive-ins and Dives’ recap 'Savory Sensations' on Food Network

On tonight's episode of “Diners, Drive-ins and Dives,” Guy Fieri took the red Camaro to find three new joints to make fans mouths water with their wonderful creations that are not seen

In this episode titled "Savory Sensations," he visited two places; the Williamsburg section of Brooklyn, N.Y. to find the funkiest places around for this episode of Triple D.

On this trip, Guy is honing in on spots doing it different. At Jimmy's Diner in Brooklyn, he met up with husband and wife, Josh Cohen and Blair Papagni, the owners to find some of the coolest creations that bring people back repeatedly. Josh showed Guy how he makes the skillet apple waffle creation. He starts with cubed pancetta in a skillet with butter, apples, white and brown sugar and then maple syrup. Tops it off with nutmeg, cinnamon and a bit of lemon zest. While that simmers together, he makes the waffle in the waffle iron. He then pours the apple mixture over the waffle and yum!

Another specialty is their Chico Grande; consisting of black beans with pico de gallo, home fried potatoes, eggs, two empanadas, salsa verde poured over the top and garnished with queso fresco. This is a breakfast menu to be proud of.

The Weeping Radish, Brewery, Butchery and Pub Restaurant in Grandy, N.C. was the other place Guy visited on this trip where farm to table with a mixture of mad science, equals great flavor. Guy met with Ken Frederick, the chef to see how he makes the baked potato soup. After getting a demonstration from the butcher where the bacon comes from, Guy saw how they prepare the whole animal to make the tastiest food on the Outer Banks. In addition to a farm, they brew their own beer, cure their meat and prepare some of the most delicious food. The Ruben sandwich is made with their own baked bread, their homemade sauerkraut, and their wonderful pastrami. Uli Bennewitz, the owner showed Guy how he prepares the pastrami from the grass-fed beef. Then he sends it through an injector that injects it with water and celery juice. After the injector, it goes into a tumbler with spices and gently tumbles overnight, one more trip to the smoker and after six hours, it is ready for Ruben.

Guy next got to try something he swore he would never eat; liverwurst. As the liver comes out of the grinder, Guy nearly loses it. Then adding the pork butt and raw sweet potatoes. After spices are added, they extrude it into little casings, then smoke it. Guy tasted it and even liked it. Served on a pretzel roll with onions and mustard, it was good but Guy just had to get the thought of it coming out of the extruder from his mind. Those lucky people who live nearby are probably eating like kings. It makes one want to jump in the red Camaro with Guy just to visit these featured eateries on “Diners, Drive-ins and Dives.”