Raw Triple D footage from the Wayback Machine

This footage was shot at the BBQ Shack on August 2, 2007. What's great about these videos is that it gives the viewer an inside look of what Guy Fieri is really like during the taping of an episode of Diners, Drive-ins and Dives.

I think what's clear here, and as reported from many of the restaurant owners the show visits, is Guy's uncanny ability to put people at ease in front of a camera. Enjoy.


From The BBQ Shack's Channel on YouTube

Click here for Part 2
Click here for Part 3

BBQ Shack - website
705 N. Pearl St., Paola, KS, 66071 map
(913) 294-5908
http://www.thebbqshack.com/

The BBQ Shack was featured on the Real Deal BBQ (DV0205) episode of Diners, Drive-ins and Dives, featuring owner Rick Schoenberger.

Check out their recipe for Jalapeno Poppers. It has a 5-star rating on FoodNetwork.com.

Jalapeno Poppers

1 can whole water chestnuts
2 cups soy sauce
Approximately 1 1/2 to 2-pounds brown sugar
1 dozen large jalapeno peppers
1 (8-ounce) package cream cheese
1 pound thin sliced bacon
All-purpose bbq rub

Preheat grill over medium-high heat.

Take whole water chestnuts, put in a plastic bowl or container of some type and cover the chestnuts with soy sauce. Then pour enough brown sugar into the bowl to cover the chestnuts. It will dissolve as you put it in so it may take a fair amount of brown sugar. Let them marinate, refrigerated, overnight. In the morning, stir the mixture and let sit until you need them.

Cut the stems off the peppers. The larger the jalapeno the better. Core the jalapenos. You can find a tool called a chili twister at most BBQ/fireplace stores.

Warm the package of cream cheese in the microwave and squeeze it into a quart freezer bag. Cut a little bit of the corner off the bag and use it as a pastry bag. Fill only the bottom part of the pepper. Now stuff 1 or 2 chestnuts into the pepper. You may need to cut the chestnuts in half. Leave a little space at the top of the pepper.

Take a pound of bacon (thin sliced works best) and cut strips of bacon in half. Wrap each pepper with the half slices of bacon. Use toothpicks to keep bacon in place. Using the rest of the cream cheese, fill the remaining space at the top of the peppers. I sprinkle a little bit of all-purpose bbq rub on top for some color. They are ready to cook.

Place onto grill and cook until bacon is done. Watch them closely! If the bacon grease pools it will catch fire. Open grates work good (but the bacon drippings will still catch fire), but an offset fire works best. Also at most BBQ/fireplace stores you can find holders that will hold 1, 2, or 3 dozen jalapenos.


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