In this mouth-watering episode of “Diners, Drive-Ins, and Dives,” Guy Fieri heads to Santa Barbara, California, to explore a unique barbecue experience that’s garnering rave reviews despite being open only two days a week. The spotlight shines on Chef’s Touch BBQ Rig, a food trailer that’s the brainchild of classically trained chef turned pit master, Kurt Aldridge. Among the many delights offered, one sandwich stands out—the Pineapple Express.
Chef’s Touch BBQ Rig: A Two-Day Phenomenon
Chef’s Touch BBQ Rig is not your typical food truck. With a focus on authentic, old-school, low-and-slow barbecue, Kurt Aldridge commits the rest of his week to meticulous preparation, ensuring every bite is a flavor bomb. “This guy had a brick and mortar, you’d have a line out the door,” Guy comments, emphasizing the high demand for Kurt’s culinary creations.
The Pineapple Express Sandwich: A Symphony of Flavors
The Pineapple Express Sandwich is a fan favorite, and for good reason. Combining house-made pastrami, smoked pineapple, and tangy coleslaw, this sandwich brings together a unique blend of sweet, savory, and smoky flavors.
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Making the Pastrami
The journey begins with crafting the pastrami, starting with a rich brine. Kurt combines water, salt, brown sugar, pickling spices, Vietnamese black pepper, curing salt, garlic, and honey, allowing the mixture to steep before pouring it over brisket. The brisket then brines for three days to absorb all the flavors.
Next, Kurt prepares a dry rub by crushing coriander seeds and black pepper, coating the brisket generously. The seasoned brisket then goes into the smoker at 190 degrees until it reaches an internal temperature of 150-160 degrees, resulting in a perfectly smoked, flavorful pastrami.
Preparing the Wangy Coleslaw
The coleslaw, known for its “wangy” dressing, adds a tangy element to the sandwich. The dressing includes mayonnaise, Caesar dressing, rice vinegar, white wine vinegar, sambal oelek, granulated garlic, sugar, and banana peppers for an extra zing. The mixture is tossed vigorously to ensure every strand of cabbage is coated, balancing the richness of the pastrami and the sweetness of the pineapple.
Smoking the Pineapple
The golden pineapple, sourced from Hawaii, is sliced and smoked to enhance its natural sweetness. The smoked pineapple rings add a unique element to the sandwich, offering a sweet contrast to the savory meat.
Assembling the Pineapple Express
The final step is assembling the Pineapple Express Sandwich. A house-made bun is slathered with Sriracha mayo, followed by layers of the smoky pastrami, tangy coleslaw, and smoked pineapple rings. The result is a sandwich that’s a feast for the senses.
Guy Fieri’s Verdict
As Guy takes a bite, he’s immediately impressed. “The pastrami is delicious; the pineapple’s right size a ton of smoke on it,” he exclaims. The combination of flavors—savory pastrami, sweet pineapple, and tangy coleslaw—creates a balanced and satisfying meal. “Fortunately, you have the wangy slaw cutting through some of the richness, some of the sweetness. It’s way beyond a pastrami sandwich; it’s more of a meal,” Guy notes, highlighting the complexity and depth of the dish.