**A Visit to the Grill House in Louisville, Kentucky**

It's kind of Saucy and messy, I don't like any sandwich that's not going to run down my arms, especially in the morning. You know it hits all of those salty savory notes if you want it's got a nice little kick to it. Bacon EG, Biscuit - the food's delicious, the vibe is just so relaxed. Laor and Tyler definitely have been innovators in this city, especially on this block next door. They converted an old church into a beer and dinner joint and you guys share this patio in the back we do and if you just can't see him to leave well then they got a place to stay - the bed and breakfast is above house no, it's not is it seriously? It has three rooms so you can wake up come downstairs have a good breakfast. Lamb and grits right at my alley, you like grits I love grits - it's not like any other grits dish that I've had anywhere else. Louisville style coming up next welcome back we're hanging out in Louisville, Kentucky at the grill house right around the corner from dearis' Phillips the winner of season nine of Next Food Network star and she is one of our judges won Triple G.

**A Visit to Demaris' Favorite Joints**

Demaris has got me at one of her favorite joints where cheth Andy is making every day a weekend instead of reserving brunch for Saturday and Sunday we do it all week long. Ready for lamb whenever you are they have great food I would definitely suggest coming out here and getting the lam and grits. I'm up on two Lam and grits - it's got that southern grits cheesiness and then the Lamb on top, it just takes it to another level. I'm making the lamz sausage let's go some kosher salt, paprika, ground cinnamon, cumin, ground coriander curing salt give that a little bit of a toss all right. So what do we have - some lamb belly got it and some pork shoulder rough chopped garlic onions fresh cilantro and some Min a bunch of it. Do you have a little Garden in the back we do, whole wall yeah, it's real pretty, it's a whole wall like a wall up a wall with herbs up a wall.

**The Spice Blend**

I was just going to add the music and edit but why not just let Dez beat box it, you're welcome now. The spice blend so we add the hot sauce - some Hara we're going to go right into the grinder I love fresh sausage fatties - it's one of my favorites we cook them in the circulator 2 hours at 155° to render some of the fat out so you got all that great flavor left together and now we're going to make the Grits. I love grits, I mean I make grits all the time at home - so we're going to start out with milk, water then we add a pound of butter oh oh my God, this actually comes with a free gym outfit then we add the GS - these are going to take 15 to 20 minutes and we season with some salt. Then we add hot sauce all this cheese - we'll just set that on the back burner and fire up the sausage.

**The Final Touches**

Chef crits now we've got a nice sear on our lamb sausage right in the middle of the bowl, this half is mine, and that half is guys don't pop that yolk in my grits. Meris add a little bit of finishing salt, cracked black pepper, a little bit of chiffon o mins, and the last thing that we put on it is a little raw zelan noot spice - the Old zelan noot Spice that looks great before you mess all up. Guy went ahead and got his - the texture on the sausage is spot on awesome thank you this has that distinct strong flavor of the lamb and that Harissa coming through with that little kit, that you make really is great. I don't know what I'm having more fun enjoying this and tasting it watching you suffer I know I'm dying over here all right dearis go ahead, thank goodness let me get in here a little bit of that - you already crossed the county line sorry oh my gosh, the egg is everything on there.

**The Conclusion**

Thank goodness - good job to you, deep party but not overly rich it's so good. Fried balone sandwich, grill house is a perfect combination of new and old Louisville right here on the crossroads of the Midwest and the South she does love Louisville and she's like oh you got to go to grill house, it's awesome you did right I'm impressed.

"WEBVTTKind: captionsLanguage: enI am DEA SOS and today on Triple D I'm going to take guy to one of my favorite spots in Louisville Kentucky in my neighborhood the highlands how' I do guy you did great this is Grail House order in you can't go wrong when it's done right and they're doing it right biscuits and duck gravy food's just out of this world southern style a lot of the dishes remind me of my childhood and that's the vibe Louisville natives Tyler Trotter and Lorie Beck were going for when they opened this joint in an old house gril house was a home so we wanted the food to reflect sort of the things that we grew up eating that we love so they brought in trained chef and Kentucky native Andy Myers to amp up and narrow down the dishes it's like a brunch menu served 7 days a week ready to roll on two fried baloney sandwiches there's something about a fried balone sandwich if you're from this region and gril house does it so well so a fried baloney sandwich is a brunch item here in Louisville it is yeah what are you what are you what are you nodding over there I think it's all the time okay good the first thing that we do is we make a spice kit I've heard it called a lot of things but a spice kit works for me grated nutmeg Dex roast black pepper coriander garlic powder some uh salt curing salt paprika and then we've got some non-fat dry milk powder milk solids okay you know what that's for emulsifying brings it together ties it up we add a little bit of ice water this is all beef yes so we're going to take these two blend them together and start grinding sheet tray it partially freeze it cut it this you can get these at the carnival right here right yep grind again I'm like resisting the Earth to just Reach Out And Touch all over it don't do it don't do it going to load this guy up so the casing and just soak it for a second just to make it a little little more pliable real easy to do that when we're standing here and dearis is singing well Hello Dolly it's so nice to have you back where you belong he's trying to work after we case it we smoke it and what are you smoking it with cherry fantastic so it's a nice great color we vacuum seal it and we cook it in an immersion circulator to get the temperature up to 155 dig it how are you going to make that egg Chef Sunny Side there you go that's definitely not me that's going to be all this girl our house baloney maybe we should just try a little piece for science see how sounded official yeah yeah why not there you go I'm going to fry this on the flat top in a little bit of butter oh I can just dip that mustard and eat it and you know it's even going to have more flavor once it heats up we have a bios bun and what kind of cheese is that a New York white cheddar is it always two or is it just cuz dearis and I are both here it's always two there you go little finishing salt Cracked Pepper a little bit of hot sauce little baby mustard greens look at that on your mark good Set Go M oh my God that is straight up legit awesome it's super flavorful this is kind of a cross between a nice summer sausage and a balone the balance is really great and the texture is the best part about it this is dynamite I like the egg it makes it kind of Saucy and messy I don't like any sandwich that's not going to run down my arms so especially in the morning you know it hits all of those salty savers notes if you want it's got a nice little kick to it bakon EG Biscuit the food's delicious the vibe is just so relaxed laor and Tyler definitely have been innovators in this city especially on this block next door they converted an old church into a beer and dinner joint and you guys share this patio in the back we do and if you just can't see him to leave well then they got a place to stay the bed and breakfast is above house no it's not is it seriously it has three rooms so you can wake up come downstairs have a good breakfast the lam and grd lamb and grits right at my alley you like grits I love grits it's not like any other grits dish that I've had anywhere else lamb and grits Louisville style coming up next welcome back we're hanging out in Louisville Kentucky at the gril house right around the corner from dem's house you know dearis Phillips the winner of season nine of next Food Network star and she is one of our judges won Triple G now Demaris has got me at one of her favorite joints where cheth Andy is making every day a weekend instead of reserving brunch for Saturday and Sunday we do it all week long ready for lamb whenever you are they have great food I would definitely suggest coming out here and getting the lam and grits I'm up on two Lam and grits it's got that southern grits cheesiness and then the Lamb on top it just takes it to another level I'm making the lamz sausage let's go some kosher salt paprika ground cinnamon cumin ground coriander curing salt give that a little bit of a toss all right so what do we have some lamb belly got it and some pork shoulder rough chopped garlic onions fresh cilantro and some Min a bunch of it do you have a little Garden in the back we do whole wall yeah it's real pretty it's a whole wall like a wall up a wall with herbs up a wall I was just going to add the music and edit but why not just let Dez beat box it you're welcome now the spice blend so we add the hot sauce some Hara we're going to go right into the grinder I love fresh sausage fatties it's one of my favorites we cook them in the circulator 2 hours at 155° to render some of the fat out so you got all that great flavor left together and now we're going to make the Grits I love grits I mean I make grits all the time at home so we're going to start out with milk water then we add a pound of butter oh oh my God this actually comes with a free gym outfit then we add the GS these are going to take 15 to 20 minutes and we season with some salt then we add hot sauce all this cheese going to go in there too yes good man what kind of cheese shredded cheddar then we'll just set that on the back burner and fire up the sausage sure thing once we start to hear it seeing a little bit we'll put a lid on it when to go straight into the oven about 9 minutes all right Chef crits now we've got a nice sear on our lamb sausage right in the middle of the bowl this half is mine and that half is guys don't pop that yolk in my grits meris add a little bit of finishing salt cracked black pepper a little bit of chiffon o mins and the last thing that we put on it is a little raw zelan noot spice the Old zelan noot Spice that looks great before you mess all up guy went ahead and got his the texture on the sausage is spot on awesome thank you this has that distinct strong flavor of the lamb and that Harissa coming through with that little kit that you make really is great I don't know what I'm having more fun enjoying this and tasting it watching you suffer I know I'm dying over here all right dearis go ahead thank goodness let me get in here a little bit of that you already crossed the county line sorry oh my gosh the egg is everything on there the Grits are perfect not too heavy you've taken a southern staple and you've made it grow up a little bit nicely done brother thank you very much appreciate it good job to you deep party but not overly Rich it's so good fried balone sandwich gril house is a perfect combination of new and old Louisville right here on the crossroads of the Midwest and the South she does love Louisville and she's like oh you got to go to grill house it's awesome you did right I'm impressedI am DEA SOS and today on Triple D I'm going to take guy to one of my favorite spots in Louisville Kentucky in my neighborhood the highlands how' I do guy you did great this is Grail House order in you can't go wrong when it's done right and they're doing it right biscuits and duck gravy food's just out of this world southern style a lot of the dishes remind me of my childhood and that's the vibe Louisville natives Tyler Trotter and Lorie Beck were going for when they opened this joint in an old house gril house was a home so we wanted the food to reflect sort of the things that we grew up eating that we love so they brought in trained chef and Kentucky native Andy Myers to amp up and narrow down the dishes it's like a brunch menu served 7 days a week ready to roll on two fried baloney sandwiches there's something about a fried balone sandwich if you're from this region and gril house does it so well so a fried baloney sandwich is a brunch item here in Louisville it is yeah what are you what are you what are you nodding over there I think it's all the time okay good the first thing that we do is we make a spice kit I've heard it called a lot of things but a spice kit works for me grated nutmeg Dex roast black pepper coriander garlic powder some uh salt curing salt paprika and then we've got some non-fat dry milk powder milk solids okay you know what that's for emulsifying brings it together ties it up we add a little bit of ice water this is all beef yes so we're going to take these two blend them together and start grinding sheet tray it partially freeze it cut it this you can get these at the carnival right here right yep grind again I'm like resisting the Earth to just Reach Out And Touch all over it don't do it don't do it going to load this guy up so the casing and just soak it for a second just to make it a little little more pliable real easy to do that when we're standing here and dearis is singing well Hello Dolly it's so nice to have you back where you belong he's trying to work after we case it we smoke it and what are you smoking it with cherry fantastic so it's a nice great color we vacuum seal it and we cook it in an immersion circulator to get the temperature up to 155 dig it how are you going to make that egg Chef Sunny Side there you go that's definitely not me that's going to be all this girl our house baloney maybe we should just try a little piece for science see how sounded official yeah yeah why not there you go I'm going to fry this on the flat top in a little bit of butter oh I can just dip that mustard and eat it and you know it's even going to have more flavor once it heats up we have a bios bun and what kind of cheese is that a New York white cheddar is it always two or is it just cuz dearis and I are both here it's always two there you go little finishing salt Cracked Pepper a little bit of hot sauce little baby mustard greens look at that on your mark good Set Go M oh my God that is straight up legit awesome it's super flavorful this is kind of a cross between a nice summer sausage and a balone the balance is really great and the texture is the best part about it this is dynamite I like the egg it makes it kind of Saucy and messy I don't like any sandwich that's not going to run down my arms so especially in the morning you know it hits all of those salty savers notes if you want it's got a nice little kick to it bakon EG Biscuit the food's delicious the vibe is just so relaxed laor and Tyler definitely have been innovators in this city especially on this block next door they converted an old church into a beer and dinner joint and you guys share this patio in the back we do and if you just can't see him to leave well then they got a place to stay the bed and breakfast is above house no it's not is it seriously it has three rooms so you can wake up come downstairs have a good breakfast the lam and grd lamb and grits right at my alley you like grits I love grits it's not like any other grits dish that I've had anywhere else lamb and grits Louisville style coming up next welcome back we're hanging out in Louisville Kentucky at the gril house right around the corner from dem's house you know dearis Phillips the winner of season nine of next Food Network star and she is one of our judges won Triple G now Demaris has got me at one of her favorite joints where cheth Andy is making every day a weekend instead of reserving brunch for Saturday and Sunday we do it all week long ready for lamb whenever you are they have great food I would definitely suggest coming out here and getting the lam and grits I'm up on two Lam and grits it's got that southern grits cheesiness and then the Lamb on top it just takes it to another level I'm making the lamz sausage let's go some kosher salt paprika ground cinnamon cumin ground coriander curing salt give that a little bit of a toss all right so what do we have some lamb belly got it and some pork shoulder rough chopped garlic onions fresh cilantro and some Min a bunch of it do you have a little Garden in the back we do whole wall yeah it's real pretty it's a whole wall like a wall up a wall with herbs up a wall I was just going to add the music and edit but why not just let Dez beat box it you're welcome now the spice blend so we add the hot sauce some Hara we're going to go right into the grinder I love fresh sausage fatties it's one of my favorites we cook them in the circulator 2 hours at 155° to render some of the fat out so you got all that great flavor left together and now we're going to make the Grits I love grits I mean I make grits all the time at home so we're going to start out with milk water then we add a pound of butter oh oh my God this actually comes with a free gym outfit then we add the GS these are going to take 15 to 20 minutes and we season with some salt then we add hot sauce all this cheese going to go in there too yes good man what kind of cheese shredded cheddar then we'll just set that on the back burner and fire up the sausage sure thing once we start to hear it seeing a little bit we'll put a lid on it when to go straight into the oven about 9 minutes all right Chef crits now we've got a nice sear on our lamb sausage right in the middle of the bowl this half is mine and that half is guys don't pop that yolk in my grits meris add a little bit of finishing salt cracked black pepper a little bit of chiffon o mins and the last thing that we put on it is a little raw zelan noot spice the Old zelan noot Spice that looks great before you mess all up guy went ahead and got his the texture on the sausage is spot on awesome thank you this has that distinct strong flavor of the lamb and that Harissa coming through with that little kit that you make really is great I don't know what I'm having more fun enjoying this and tasting it watching you suffer I know I'm dying over here all right dearis go ahead thank goodness let me get in here a little bit of that you already crossed the county line sorry oh my gosh the egg is everything on there the Grits are perfect not too heavy you've taken a southern staple and you've made it grow up a little bit nicely done brother thank you very much appreciate it good job to you deep party but not overly Rich it's so good fried balone sandwich gril house is a perfect combination of new and old Louisville right here on the crossroads of the Midwest and the South she does love Louisville and she's like oh you got to go to grill house it's awesome you did right I'm impressed\n"