(upbeat music)
You guys know I'll
travel for tacos.
Throw in good beer, and I'll
go just about anywhere.
So tonight, we're in Tinley Park
at 350 Brewing for tacos,
beer, and some punk rock.
(rock music)
There are clearly a ton of
places in the southwest 'burbs
for us to choose from as a show.
So we reached out to our fans
to try and narrow it down.
Matt posted a bunch of times.
But one in particular
where he said
"What's it gonna take to get
350 Brewing on your show?"
Generally what it takes
is a beer in my hand.
- Oh, oh, okay.
We have plenty of those.
22 on tap right now.
- Oh (beeps) there it is.
There ya go.
- Cheers, bud.
- Cheers to you.
Let's get the background
on what you guys do here
at 350 Brewing.
- So we've been around
for almost four years now.
We've brewed about 200
different beers since we opened.
- There's always a
huge, wide selection.
Everything from a
pilsner to a barley wine.
- IPAs, porters, stouts,
sours every now and then.
- Lot of different
kinds of beers,
and for me it's all
about the quality.
- If you are a beer geek like
me, you're right at home.
But at the same time,
they're not beer snobs.
- All right, so
you're in Tinley Park.
You have this cool rock and
roll attitude going on here.
Some great beer.
Why are you at 350
Brewing Chicago's Best?
- Very passionate
about beer but also
passionate about food obviously.
You can see that right here.
- [Elliott] Uh, That we can,
Todd.
Let's head back to the kitchen
and prep 350's take
on a Baja classic.
[sfx] Oh yeah.
- Some real big shrimp tacos.
Okay, so Todd's
passed me off to Harry
who's the man in the kitchen.
You don't brew?
- I do not.
- I love beer.
- I do too!
- That counts right?
- So we both know a brewer.
- We do!
- That's cool!
- Alright
- [Harry] Right now, we're
gonna do the slaw that garnishes
the shrimp tacos.
We're gonna start by putting
this mayo in the bowl.
Next ingredient
is our sour cream.
Then we're gonna go
with pineapple juice.
That's a little chili sambal.
Then here's our lime juice.
Little bit of rice wine vinegar.
And then you're gonna have
to pick up the spatula
to get this honey out of there.
And then the last bit of salt.
And whisk that together
nice and smooth.
- [Elliott] While I
mix together the slaw,
Harry sends our shrimp
for a bath in the fryer.
And it's time to
build up some tacos.
- Toss them in the seasoning.
Flip them around a little bit.
Make it fun.
Keep them in the bowl.
In...in the bowl.
- If I build it...
- They probably won't come,
but I'll do the next one.
- [Elliott] After a few beers,
maybe that's for the best.
Time to blow this
kitchen and go mingle
with some of the
hungry regulars.
- I have had the shrimp tacos.
Reel Big shrimp.
- Absolutely.
Reel Big shrimp.
I have it probably once a week.
- The Reel Big shrimp?
- The Reel Big shrimp.
- Yeah.
And when you have
Reel Big shrimp,
you gotta have
yourself a beer too.
- I mean, it has all the
elements of a great taco.
- The Baja sauce they have
on there is phenomenal.
Chihuahua cheese, avocado.
- Great sauce, great
shrimp, great everything.
It's just perfect.
Little symphony in your mouth.
- A little punk rock more like.
Let's rock.
(rock music)
Harry and I both
made tacos each.
He obviously made
his legit ones.
But you're gonna make
me eat the ones I made.
- Sure.
- Which is fair game.
- All right, cheers.
- Clink it.
- If you're not getting
it in your beard,
you're not eating right.
- I have an invisible beard.
Shrimp is delicious.
Light, a little crunchy
from the deep fryer.
But it's the slaw.
It gives you a
nice little punch.
You guys have 22
beers on rotation?
- Correct.
- I only see one in front of me.
We got some drinking to do.
- We sure do.
- Let's get through
it my friend.
- Let's do it.
(rock music)
