- This is nice, look at that.
B-roll, this is how the
episode should open.
Smoke through the woods.
- [Jimmy] Yeah, through
those rays of sunshine.
- Come on guys, I gotta
think of everything?
Hey guys, today on
it's, or "Going Places."
Hey guys, today on "Going Places"
I'm here with the wonderful Jimmy DiResta.
This is part two of our
outdoor cooking apparatus.
And yeah, in part one,
we cooked, we made this
[steel clanging]
beautiful steel rig.
And I'm gonna make you a meal, man.
I'm gonna make you a feast.
A mountainside surf and turf, all right?
- We've been working
so hard, I'm starving.
- So, oh no, should I explain
what we're doing here?
[relaxed violin music]
- So yeah, that's nice.
- Quit fooling around.
- [Jimmy] You gotta go like this.
- Ooh, nice.
Did you have the blade in
your hand or the handle?
- The handle.
- You had the handle.
Oh, God's sakes, there goes my point.
- Dude, you need some work, watch.
A little.
- A Little finesse?
- A little finesse.
- Close, but I see what we're doing.
Ho, action.
All right, well, we're back.
Jimmy, I noticed that you really,
while we went and had dinner,
you stayed here and
fixed all my ugly welding
and you set this steel beautifully, man.
So now we've got a nice
little raw steel to it.
- Raw steel, I guess
you're gonna have to--
- I'm gonna burn it up.
- You gonna get oil on it
and get it like prepped.
What do you call that?
- Season.
People like to say season.
- Yeah, they season like a hard pan.
- Like a hard pan.
But I'm gonna burn this down real,
get a nice fire on it, get us a nice
little bed of charcoals to cook on,
burn off any impurities.
We're gonna make a nonstick surface.
Hopefully, I hope that's not a paboomsha.
Quiet on set, Mister compressor.
[machine humming]
I love you put some handles on here.
- Yeah.
- That'll help, I mean we could've
done it without i, but that'll help.
- [Jimmy] Once this thing
is nice and s'toasty,
we don't wanna be putting our hands on it.
- And then I got a
couple surprises for you,
I got a couple cool
ingredients this morning.
- Oh cool.
- All right?
On the culinary black
market in Hudson, New York.
- Very cool.
- All right?
- And you see, I did a
little bit of thinking here.
- Oh, I thought I smelled
something burning.
- Because I made these
skinny so that the heat
doesn't collect in them,
so you can pick 'em up.
- So it diffuses, throws it.
- Yeah.
- All right, well let's,
how about we load the food.
We load up this rig into the car.
You know, for being
made out of solid steel,
this thing, it's not, for two
people, it's not that bad.
I mean you're not backpacking,
you're not carrying this
thing out into the woods
unless you're a complete beast.
You know?
- Beast.
- V-two is gonna be a little lighter.
- V-two?
- Yeah, version two.
- Oh, version two.
2.0.
Damn, damn, like it was built for it.
All right, cool, we got the car loaded up.
Let's drive down to our little spot.
- Let's go.
- Little pine.
Our little pine tree heaven.
- [Jimmy] We go everywhere backwards.
[relaxed country music]
- [Brad] Goddamn,
that was like five miles,
that was pretty good.
Backwards, going five miles backwards.
Like a glove, huh?
Like a surgeon with this beast.
Yeah, buddy.
Oh, it smells nice out here.
- Cool, and then we're on
a hill, so if you want,
we can do that so your
juices stay elevated.
- Yeah, can we shimmy it up a little?
- Yeah.
- Shimmy, shimmy, come here.
- That's perfect.
- Oh, I like this.
- [Jimmy] Yeah, we we're pitched backward.
So we gotta come, come
up way up like that.
- Woo, is that it?
- That's it, right, that's nice.
- [Brad] Look at that.
- It's like we planned it.
- You can't teach that.
I steal that line,
it's my buddy Elias'
but goddamn, it's good.
Oh, you just can't teach that.
- It's true.
[laughing]
That's why I'm laughing, it is true.
- Look, this was here?
- Yeah, I took a hike
back here this morning
and I freaking stumbled across this.
- [Jimmy] This is beautiful,
and I thought you did this.
We've got some ingredients,
oh we'll get into,
oh, Jimmy, these are the things
I picked up on the culinary black market.
Some matsutake mushrooms.
- Wow.
- And some maitake.
- Where do these grow?
And when was the last--
- These were from up in Maine.
- [Jimmy] When was the last
time these were part of earth?
- Like maybe two days ago.
- Really?
And some guy just walks through
the woods and finds these?
- Culinary black market
in Hudson, New York.
My mushroom guy, right?
His name's [beep] and he's fantastic,
he's the man, all right?
Shh, I don't know if [beep] wants to know,
I better text him first,
he's like, you know.
Get in there.
- Is that supposed to smell good?
[Brad laughing]
- You like mushrooms?
- I don't like vegetables.
Am I fired?
- You're fired.
Fired before I hired you.
- No, I'm gonna be daring in this episode.
- Yeah, I'm gonna cook, I'm
gonna make some mushrooms
that are gonna [beep] blow
that hat right off your head.
- Okay, I hope so.
- All right?
- Wait, what happens in there?
I missed it.
- What?
Oh yeah, well.
You never used charcoal, Jimmy?
- I just use a torch.
- All right, you know, this [beep] great.
- It starts right away.
- You load a little bit of paper in there,
like newspaper or I used the
bag that the mushrooms came in.
- [Jimmy] Yeah?
- And you light it and
it burns nice and then--
- That's it?
- It starts to catch and go.
- How much time do we gotta wait?
- Like five to 10 minutes.
- Wow, I use a torch, it's just--
- And you just catch it all up?
- Yeah.
- I mean, you know, we could
do both, let's do both.
- [Jimmy] I'm gonna do everything
now with my meat hook from now on.
- That's the only thing you can do.
- [Jimmy] I'm just gonna
use my meat hook for now.
[clicking]
What'd you do to it?
It worked a second ago.
- It sure did.
You got a lighter?
Sure you do.
[blowtorch hissing]
Got it.
[laughing]
- Of course, of course.
- That's ridiculous.
- It's up to you to prevent forest fires,
you know that, right?
- No, we're good.
It rained last night.
- Did it?
- No.
- I don't think it did.
- Hello Brett.
Damn it, Brett.
What is that you got there, bud?
Brett, come on in here, bud, come here.
- No, no, no.
- Come on.
Tell us what you made here, Brett.
This is your art, bud.
- This is a fire rake.
- Look at those hands, goddamn it.
- Show those hands.
- A working man.
- Oh, god.
- [Brad] He can't feel pain.
- Thank you, I appreciate that.
- This is awesome, dude.
- A coal rake and a meat turner.
- And a meat turner.
- It's a meat turner.
- This is perfect.
So now, I can get in there, hoo-poom,
move my charcoal, move my logs.
We got our charcoal burning down.
I wanna fill this thing with
a nice pile of charcoal.
I want this side to be hotter
and this side to lean
over to the cooler zone.
- [Jimmy] Okay.
- You're gonna wanna get
this one, bud, all right?
- Ooh, wow.
- [Brad] I don't want any of that burnt.
- Wow, that's gonna be nice.
What kind of wood are we using?
- Probably oak.
- This is oak, it's gotta be.
Tough, grainy.
That's what you want.
That's what you want.
- I think it's maple because
oak has a much wider grain.
- Just blow your eyes and
blow, close your eyes and blow.
But I tell you what I ain't wearing,
I ain't wearing no god damn
goggles in the woods, Vinny.
Oh god, smoke.
Oh, thanks old pal.
Oh ho, my eyes.
You kidding me?
Oh God, Vinny.
I can't see.
- [Jimmy] Blow your eyes,
close your eyes and--
[clanging]
[gasping]
- Jim.
- A weld just snapped.
- Jim, that was definitely my weld.
- See, once this thing heats
up, it's gonna start flexing.
- Thing are gonna happen.
- Perplexing, yeah.
Things are gonna, well that's
why I was really trying to--
- Is one of these gonna go [clanging]?
- No, that's why we welded
the fronts and inside.
- We went hard.
- When I say we, I mean you.
- But I brought some,
oh, I got an idea, Jimmy.
We're gonna have a little landing zone.
Things start getting a
little too hot, boom.
- Oh yeah, beautiful.
- Place them over here.
- [Jimmy] Do we want to put
a coal or something under it?
- We can get real cute and
do something like that.
- [Jimmy] Ooh, wow, whose
idea was it to make--
- For the 2.0.
- [Jimmy] We gotta make a
little hooky, hooky-doo.
- A thing like this,
Jim, get the tack welder.
Right on it, just like that, baa.
- If there were slices
in this tubing, we could
just have it stick right
in like a baker's rack.
- A slot.
- Yep.
- Get the grinder.
- Do we want the grinder?
- [Brett] You could do that right now.
- I know, we could.
- Brett says go.
- [Brett] Are you kidding me?
- Brett gives the green
light, all right Brett.
[laughing]
I love that guy.
- Yeah, we'll just put a
little notch in that stuff.
- We're talking about,
Jimmy, making things, bud.
- This is why I say you
can't really make a plan.
If you're trying to be
innovative, you gotta--
- I'll plan the menu but then we can--
- Yep.
- I love planning, Jimmy.
- Food's different.
[grinding]
Woo, it's getting hot.
- [Brad] It's getting hot, cooking, Jimmy?
- Woo, it's getting hot in here.
- Were your hands getting
hot or your arms, both?
- Everything.
- I'll wrap towels around your forearms.
[laughing]
- [Brett] You look like a weird lobster.
[grinding]
Yeah, well I mean it's
almost like indirect,
like things are, I just
wanna keep 'em warm.
- Yeah.
- You know?
- I'll tell you what, my hands
are warm, so it might work.
- It might work and if not Jim,
I tell you what, boy, it looks good.
We're almost done letting
our charcoal and our wood burn down.
We're getting real hot,
that's looking nice.
But we still got flames kissing,
so we're gonna let that burn down now.
- Okay.
- Let's run up to the car.
I got a couple coolers
full of our fish, our meat.
Some vegetables, some herbs and stuff.
Oh yeah.
You take that one, Jimmy.
- [Jimmy] Ooh, a backpack.
I love this thing.
- [Brad] Yeah, you know, I'm thoughtful.
- [Jimmy] Can I have this when it's over?
- [Brad] Anything you want, bud.
- Wow, I want one of these
for an everyday carry.
- Right?
- To put my stuff and my
clothes and everything.
- For an everyday carry.
- What are we looking
at here, is this fish?
- [Brad] These are fish, yeah.
- Fishes?
- Little fishes, yeah.
- [Jimmy] Where's the pizza dough?
- The pizza dough is right behind.
Guy's been talking about
pizza for four days.
From Santa, to Jimmy.
- Oh, thank you, Santa.
- Read the card, Jimmy, don't be rude.
- It says lamb loin chops.
- Oh, beautiful, open that one up.
- Lamb lion chops.
- Lamb lion chops.
- [Jimmy] Reminds me of "The Brady Bunch."
- "The Brady Bunch?"
- Pork chops and applesauce.
Vacio?
- Sirloin flat.
- Vacava, I can't, the
guy told me like 10 times.
I am the absolute worst.
- Dude, I've been watching your videos.
You pronounce things as wrong as me.
- Knew I liked you, Jimmy.
Really, that's what I like.
If you get it from a small butcher shop,
you can get some of these
fun alternative cuts.
Now we got our meat, that is super cold.
We wanna let it just come up to room temp.
I think a lot of people take
meat right out of the fridge,
slap it on their grill and you can
let it hang out for a little bit.
Even fish a little bit too,
let it temper a little.
Let's go check out our fire.
- [Jimmy] See how it is.
- So I'm just gonna
add a little bit of oil
to the paper towel here
and just let it kinda,
we wanna just rub that all over the steel.
And then if it's hot enough,
it'll start to form, the oil
will turn into a polymer.
I mean this is something,
you know, any time
you're cooking on steel,
the initial go at it,
you wanna get a nice
coat on it, a nice base
and this'll blacken up and stuff.
I'm gonna make a little tomatillo, pepper,
kind of like a little sauce, you know?
- Oh yeah, I love tomatillos.
How come you cook sometimes
on the open and sometimes on the grill?
- Yeah, so I mean like something,
this is gonna get a good
sear, it's a nice even heat.
So this is hot, very hot as well
but you're exposed to
some of the smokiness,
some of the flavor that's
gonna come off the wood.
- [Jimmy] Nice.
- I don't wanna cook
everything until it's mush,
I just want to get it hot and
start maybe like 50% cooked.
- How do you know it's done,
what are you looking for?
- So I mean everything's got
a little bit of a different tell
and a lot of it comes down
to personal preference.
This, you could eat it, you can eat that
raw if you wanted to, you know?
So I'm just gonna keep an eye on it,
a little intuition, you know, and--
- [Jimmy] Yeah, experience.
- [Brad] Yeah, exactly.
- I like that when you get to a level
with your skillset where you just--
- We're ripping, we're cooking.
- You know you're gonna figure it out.
You've never done it,
that's the excitement
that keeps you going every day.
- Exactly, man.
Hey, you know, even if it's terrible,
we're gonna eat it, you know?
[laughing]
We lowered the grill grate a little bit.
- [Jimmy] More heat.
- [Brad] This is the
first time we used it,
so we're figuring it out.
But now we've got a real
nice sweet spot here.
- For version four,
we could make these
shorter or sell extensions.
- Extensions.
- So if you want to put it up here.
- That'll stop the heating.
- Yeah.
- Now that we got some nice
char on, some nice high heat,
I'm gonna throw 'em off to the side
and just let 'em hang
out in the cooler zone
and just kinda carry
through gently, you know?
- I think version five is
just gonna be a regular oven.
- Version five.
- It's gonna be a regular oven you put--
- Version five is a gas stove.
[laughing]
We did a couple camping
episodes a while back
and it just had a nice
little rock structure
that I put resting
racks on and cast irons.
Little resting racks.
Cast iron.
Meenap bajujimmi, we kinda took it
to the next level here, man.
- When you edit this episode,
that thing that he just said,
could you have all the
words pop up around his head
so I can read it and understand
what the hell he just said?
Version eight's gonna have legs.
- Legs?
- Yeah.
- Get us off the ground?
All right, Jimmy.
Keep an eye on these things,
make sure nothing jumps out.
All right?
- Sure.
- I'm gonna go grab the steaks, buddy.
- Okay.
I'm gonna touch everything with the pick,
just to make it seem
like I'm doing something.
- All right, first up, the
things with the bones in 'em.
You wanna get the bones, I like
placing 'em down like that.
Let 'em heat up that
bone and start to cook.
That bone's just gonna
carry heat up into the meat
which is usually where
you get uneven cooking.
Well look at that, man,
that's searing up beautifully.
And once we're done cooking the red meat,
we'll give it a nice little
scrub with that steel wool
or a bench scraper if you got it.
Yeah, buddy, look at that thing.
Yeah, that'll work.
- [Jimmy] That's a sample
from June, it's June 11th.
- No, it's $611 if you want it.
Oh my god, that works so well.
- Does it?
- Yeah.
Boom, and then look,
there's a little holster.
- Version 10.
- A little magnet.
- Yep.
- Hello?
Let's get these mushrooms going, huh?
- [Jimmy] You supposed to eat those?
- [Brad] Yeah, you're
supposed to eat these.
- How would you eat them?
- With your mouth.
What the hell are you talking about?
- Do you put 'em in a sauce?
- [Brad] Nah, man.
- [Jimmy] I'm just trying to
anticipate what I could expect.
- Less is more.
Yeah, huh?
- This is like a diner when
they bring in a new table.
It's like we're in "Goodfellas."
- [Brad] First thing first,
let's get this shrimp
because they can kinda, they
can hang out for a while too.
Tell you what, nothing's sticking.
- You seasoned it well, then.
- Yeah, it worked out well, man.
[up tempo country ensemble music]
[sizzling]
- Ooh.
- [Brad] All right, Jimmy,
the food's all done.
- [Jimmy] It looks good.
- I'm gonna go chop up the vegetables
and make our little slaw-y salad-y thing.
I'll make us a little tray, like this
and we'll sit out on our stumps
and we'll tell stories
and we'll eat our bounty.
- It looks so good.
- Good.
- [Jimmy] Is this a technique,
does it have a name?
- It's mixing.
This is the tossy toss mix.
So we're gonna add a little
tomatillo kind of sauce,
we'll put that in there.
Eat it with our meat and with our fish.
- This is that pork chop,
the bone-in pork chop.
Cut that right up.
- At what point do we make the pizza?
- [Brad] Jimmy, you earned it.
[Jimmy laughing]
A little backwood pizza.
With no cheese or sauce.
We're making flatbread.
- Oh my god, what are you
putting on there, salt?
- Salt and some dried oregano.
[Jimmy gasps]
Sha-boom.
Mixed grill, where do we start, Jim?
Little piece of this, make a
little weird kinda little taco.
Get in there, bud.
Damn, that's good.
And we did an awesome job making that.
Thank you again for spending
the time welding with me.
- It was a great collab.
- Sharing your knowledge.
Honestly I think it's one
of the best, if not the best
outdoor cooking grill
apparatuses I've ever used.
- You're not just saying that?
- I mean it, man, look at that thing.
It was the first time we ever used it
and it was like a nonstick skillet.
It was awesome seeing,
even like when we broke out the grinder
and just did a quick
little mod for that rack
which we put all of the meat on.
- Yeah.
- And it just kinda let it
rest but in a warm spot.
You know, I love
how able and willing working
with you is and has been.
- Thank you so much.
- To be able to just kinda
roll with the punches
and like if we wanna do something, baa,
let's just grind it and I love that
because that's kinda
like how I am, you know?
- I always say like we are the God
in the universe of the things we create.
- Right.
- So we can change it at any point.
- That's right, I like that.
- So people make things and
they get too precious about it.
- Right, right.
- And they're afraid to change it
once they've already created it.
And they're afraid they got there
and they're not gonna be
able to get there again.
- Jimmy, for version 2.0, 3.0.,
what kind of modifications
would you wanna throw in there?
- Well, considering I
thought we would be able
to raise and lower it a little bit easier.
It got heavy, so I think we need a crank.
And I have some ideas to make
a simple crank to make it go up and down.
At one point we needed
more heat, so we lowered it
to the fire and that's
where we kept it basically.
- Here, jab that, just
drab that and eat it.
You don't even have to
bite it with the lettuce.
That's the swordfish, right?
Oh, god.
- That's so good.
- All right, you did good.
We'll cut you a little,
just a little corner.
Oh, getting these hot, oh it smells good.
Maybe put a little sauce on it.
- Oh my god.
- Did you try the mushrooms?
- I ate a whole bunch
when the cameras were off.
- Oh, you did?
- Yeah, they're really good.
- They're pine-y, man.
I think our guy found these up in,
I wanna say a pine forest.
- I'll make a deal,
you eat all the mushrooms,
I'll eat all the bread.
- Deal.
- No, this is amazing.
This is an amazing experience
and it was great to watch you cook.
It's something I wanna do more often.
- Well you should, man.
- And after hanging out with
you, I think I'm gonna try.
- Yeah.
- Seriously.
- Oh, victorious.
It's a wrap.
Bon Appetit, we got Jimmy to cook more,
maybe outside, maybe inside, who cares.
As long as you're doing it.
Make a meal, share it with special people.
Share it with a stranger.
Share it with sound guy.
Whatever.
You know, if there's
anything you wanna see
me and Jim make again, some
other kind of apparatus,
who knows, a spaceship, I don't know,
let us know in the comments below.
This cooking rig's great, you're great.
DiResta-Leone "It's Alive"
collaboration, babe.
We had a great time.
Everyone, put down the cameras.
Sound guy, equipment down.
Everyone, get in here, time to eat.
Bon appetit.
Time to eat, bon appetit, huh?
Look at that thing, Leone,
Dykstra, "It's Alive" baby.
[Jimmy laughing]
Having a blast.
What?
- DiResta.
- That's what I said.
- Oh, I'm sorry, I lost that.
- [Brett] You called him Dykstra.
- I called him everything but his name.
[electronic beeping]
Oh, sorry bud.
Jesus Christ.
- You know, like you and I,
we're really probably the same,
probably 65 English, 65 in English?
- [Brad] Yeah.
65?
- Yeah.
- Just right there, no, I'm a C student.
I only got a D once.
- Is D a 65?
- No, 65's an F, my friend.
[Jimmy laughing]
65 is a D?
- [Cameraman] 65's
passing, 64 is a failing.
- Yeah.
- Oh.
- 65.
- 65 and a half, bud.
- We could actually shim that up.
- We don't need perfection.
- We could shim-kadiddle that up.
- You know, what is perfection?
- [Cameraman] Not 65.
- Not 65.
- Hey, if your goal is
to pass, 65 is perfect.
- Might as well be 100.
- That's right.
- [Cameraman] Cam rolling.
- F-seven.
Sound speeds.
- Sound speeds?
- Rolling.
- Poor guy.
- [Cameraman] Did you
figure out what that meant?
- Sound speed?
No, I have no idea.
I'm guessing that he's
linked up with the cameras,
everything's [beep] working.
- Because back in the 70s when
you would hit like an audio,
you'd hit it and then the
audio would go [revving],
so you'd say it's speeding,
it's at its top speed.
- Oh, sound guy, you know that?
He must know that.
[laughing]
You know, I was like how the hell does
Jimmy know the origins of sound speed?
Then I'm like oh, we're dealing
with a man who literally has an
old printing press museum
in the back of his shop.
Of course he knows what sound speed is.
Daft Punk, you said?
- Yeah.
- No.
Daft Punk?
Is that like a style of music?
You know what Daft Punk is?
- Never heard of 'em.
- Never heard of 'em.
Sound guy, Daft Punk?
[beep] You, sound guy.
No, I'm just kidding.
- That would be funny if it just like
[clattering] down into the fire?
- No, that's what it's supposed to do.
[laughing]
I think it's ready for production.
[relaxed ensemble music]
