I read an article yesterday.
Saltwater pools are official.
-Oh, that's cray. -Chlorine is bullshit.
Cray.
Bronson: Here we are.
Billy: What did you guys have for breakfast?
All: Moonshine.
-What's this? -This is orange wine.
-Oh, shit. -Yeah, man.
-From Redhook? -Yeah, bro. These are fire, bro.
All natural? Yeah, these is all natural, 100% biodynamic.
Let's fucking break it on Body's head already.
Body: Now you turned on me! It took seven seasons!
[ Glass shatters ]
Al: Man, every time. He's got to break something.
-Shh. -Nah, nah, nah. We saw that.
-Nah, we saw that. -We saw it on camera.
Meyhem: That was crazy.
Bronson: I brought some stuff for you also.
Your beef rib, Magma from Etna, Sicily.
I got a half a bag of littlenecks here for you.
Oh, those will go good with this wine we're drinking right now.
-You know? -Make some steamers?
Can I have a bottle of Riesling, please?
There it is.
We're doing a Oaxacan-chicken tostada.
I want that Irish spice. Put those gloves away.
Yo, they gave me a small, bro.
Just because I'm Irish, and I got a small peepee,
that don't mean you give me the smallest gloves.
But I'm really good at listening.
This is Oaxacan chicken.
Favorite dish in the restaurant right now.
It's like stewed chicken.
It is stewed chicken, a 5-day process, bro.
-Wow. -I love a good open-faced taco, man.
Yeah. Gringo tacos made by the gringo himself.
Even though Billy hates us, he cares about us.
Meyhem: Where did the clams go? I'm preparing this.
I'm giving Action an enhanced clam.
It's a hot and sticky sauce.
Bro, I dedicate this to you. Let me roll up.
Let me hand you this seafood while you're rolling up.
-Let me hand you... -I've got barbecue sauce --
-...this wet seafood. -You eat it.
It's barbecue sauce. -Get out of my face, Fernando.
-Fernan -- -Oh, see.
-I got barbecue sauce on it. -Get the F out of my face.
♪♪
-You should sear a duck. -You ready? Let's do it.
I'm gonna sear some duck, guys.
All right? You chill out for a second.
We here. Keep all that fun to yourself.
-Body. -Yo.
-Come through. -Get over there, Bod.
-We over there. -That sizzle.
-That's the sound you want to hear. -That's the one.
I don't even feel like searing duck, to be honest.
I feel good. He can sear the duck all day.
Sit right here.
Billy: They'll sit on there for a few minutes,
and then we're going to take them off,
and we're going to glaze them.
-Light or heavy? -Nah, heavy.
And then we're going to do it again
so the glaze really sticks.
-So it crisps up. -Exactly, yeah.
For now, it's just time to get that crunch on it.
-Gorgeous. -Oof-a.
Man, you always doing next shit, man.
Yeah, yeah, yeah. We're trying.
What are we drinking with this? What do you think?
This right here with the duck is going to fucking blow mind.
-You know, I never had this wine. -Here we go.
I've been waiting to have this wine.
Some Contandino. Smell it.
Oh, that was a good year.
See what you guys think in the bao.
Here it is. -Try that duck with that.
Now, that's beauty. This on the menu regularly?
Nope, just trying to do something different.
You like it?
This ain't fair. This one right here ain't fair.
Oh, how are those pronounced, bow, bo?
-There's no rules. -Oh!
Taste that wine with the duck, Billy.
Whoa.
Bro, that is stunning wine, man.
So where we want to go after this, brisket, beef rib,
or we want to go bone-in filet mignon?
How about we go side-by-side brisket and steak?
Oh, I like it.
♪♪
This is the filet mignon on the bone,
and we've decided to pair it with the bone-in beef rib.
Exactly. One is, like, super fatty, this beef rib,
and then the filet mignon is super tender,
but not a lot of fat in it.
Exactly. The reverse here.
You can't cook a steak better than that.
That's what you're talking about,
top-to-bottom gorgeousness.
This is one of the most skillfully done steaks
I've ever had in my life. -The animal blessed us.
So now if these beef ribs take about
10 to 12 hours to smoke,
and we only use salt and pepper.
-That's it? -Yeah, just salt and pepper.
Mike sat on the fire roast-beef ribs.
Thank you, Mike. You're the fucking legend.
God damn. I got to make me a sammich.
-Oh. -This is what an animal was made for.
-Oh, my god. -How was it?
-Oh, man. -There we go. Oh.
Action: When you come to Hometown,
you're going to get an array of flavors from around the world
because this is all based upon this man's life and experiences.
You're going to get weird shit.
You're going to get an Asian-style wing.
Body: Mac and cheese with glass in it.
Mac and cheese with glass.
That's Irish mac and cheese.
Yo, you give me the giggles, bro. 00:04:32.439,00:00:00.000 That's the Molly I put in the burger.