03/29/2006 | 28m 9s | Video has closed captioning.
Ever had goat meat while listening to jazz? Well follow Huell as he ventures up Glendale Blvd. and into a Haitian restaurant where every Saturday between three and six p.m., owner Tigeorges Lagueree prepares a goat delight for all those goat lovers in L.A.
Aired: 03/29/06
Problems Playing Video? | Closed Captioning
VISITING WITH HUELL HOWSER HAS BEEN MADE POSSIBLE BY A GENEROUS GRANT FROM THE RALPH M. PARSON'S FOUNDATION .
>> Huell: HELLO EVERYONE I'M HUELL HOWSER.
AND HERE WE ARE IN ECHO PARK RIGHT ON THE SIDE OF THE GLENDALE BOULEVARD, THERE IS DOWNTOWN LOS ANGELES OVER MY SHOULDER.
AND WE'VE COME HERE IN SEARCH OF SOME FOOD.
I READ ABOUT THIS RESTAURANT IN A RESENT REVIEW THAT APPEARED IN THE DOWNTOWN NEWS NEWSPAPER.
AND THEY WERE RAVING ABOUT HOW GREAT THE CHICKEN AND GOAT ARE IN THIS RESTAURANT.
AND SINCE I WOKE UP THIS MORNING FOR A CRAVING FOR GOAT.
HERE WE ARE, THE RESTAURANT IS CALLED TIGEORGE'S CHICKEN AND SPECIALIZED IN HAITIAN FOOD.
LET'S FIND OUT WHAT THE RESTAURANT IS ALL ABOUT.
AND IF THAT GOAT IS AS GOOD AS THE NEWSPAPER SAID IT WAS.
AND HERE TO GREET US IS THE MAN.
>> HOW YOU DOING.
>> Huell: YOUR NAME IS.
>> TI GEORGE.
>> Huell: SO THE RESTAURANT IS NAMED AFTER YOU.
>> YES.
>> Huell: WHAT DOES TIGEORGE MEAN?
>> NO IN HAITI STAND FOR JUNIOR OR SMALL GUY TOO.
>> Huell: SO YOU'RE GEORGE JUNIOR, SO T-I MEANS GEORGE.
>> YES, AND IN MY OWN TOWN, WHEN YOU MENTION TIGEORGE I'M THE ONLY GUY, THEY KNOW WHO THEY'RE TALK BG.
>> Huell: DO THE PEOPLE IN L.A. NOW ABOUT IT YOU?
>> SOME THE PEOPLE THAT GREW UP WITH ME, OF COURSE.
TO A SURPRISE THAT I HAD THIS HIDDEN NAME CALLED TIGEORGE.
>> Huell: IS THERE A BIG HAITIAN POPULATION IN L.A. >> IN LOS ANGELES I THINK IN THE WHOLE ENTIRE STATE ABOUT 5,000 SCATTERED.
>> Huell: SO NO HAITIAN COMMUNITY.
>> NO BUT YOU FIND SOME IN THE BAY AREA, SO THOSE IN THE BACK 0s, THE OLDER GENERATION.
>> Huell: WELL WE FOUND YOU IN ECHO PARK.
AND I HAVE A FEELING THIS IS A BIG PART OF WHAT YOUR RESTAURANT IS ALL ABOUT?
>> WELL, THIS IS PROBABLY THE MAIN ATTRACTION.
THIS IS WHERE I COOK THE CHICKEN AND THE CHICKEN IS PREMARINATED THE DAY BEFORE.
AND WE BRING IT HERE.
BUT THE FIRE HAD TO BE AT THE RIGHT TIMING, YOU'VE GOT TO WAIT UNTIL YOU ELIMINATE SOME OF THE SMOKE.
>> Huell: OH.
>> SO YOU'RE NOT COOKING WITH THE SMOKE YOU'RE COOKING WITH THE HEAT, THE INTENSITY FROM OFF AVOCADO KOOD.
>> Huell: SO YOU USE A SPECIAL WOOD.
>> AVOCADO WOOD.
>> Huell: REALLY.
>> AND IT HAS TO BE WELL DRY.
>> Huell: SO THERE IS A METHOD.
>> DEFINITELY.
AND THEN THE PROCESS IS NOT COMPLETED.
WHAT WE DO, WE TAKE IT BACK TO THE OVEN, THE SAME JUICE WHICH IT WAS MARINATED WE CURE THAT WITH OLIVE OIL AND PUT IT BACK IN THE OVEN FOR ANOTHER HALF HOUR TO AN HOUR.
>> Huell: YOU'RE GETTING ME HUNGRY, AND WE HAVE NOT EVEN GOTTEN TO THE YET.
WHY ARE YOU ALL HERE, DID YOU HEAR ABOUT THE CHICKEN.
>> I SURE DID.
I HEARD IT FROM THAT GUY.
>> WE'RE WEEKLY CUSTOMER.
THE CHICKEN IS FANTASTIC.
>> Huell: I READ A REVIEW IN THE NEWSPAPER THAT SAID THEY HAVE THE BEST CHICKEN AND GOAT IN L.A. HAVE YOU EVER EATEN THEIR GOAT.
>> HAVE NOT EATEN THE GOAT.
HAVE YOU?
>> Huell: JUST THE CHICKEN.
>> JUST THE CHICKEN.
>> Huell: AND THE CHICKEN IS THE BEST.
>> ABSOLUTELY.
>> Huell: BASED ON WHAT.
>> THE FLAVOR, AND THE WAY IT'S PREPARED.
>> Huell: UH-HUH.
SO YOU BROUGHT YOUR FRIENDS TO TASTE IT.
>> I DON'T KNOW IF I BROUGHT THEM.
>> Huell: I DON'T MEAN YOU'RE GOING TO PAY FOR THEM --.
>> YES I DID.
>> Huell: YOU PLACED YOUR ORDER.
SO THEY'RE PROBABLY WORKING ON IT -- TIGEORGE, COME ON IN.
HERE WE GO.
>> THIS IS KITCHEN.
THIS IS WHERE I PREPARE MOST OF THE STUFF.
>> Huell: OH LOOK, THIS IS WHAT THEY ORDERED.
>> YES, THEY ORDERED QUARTER OF CHICKEN.
>> Huell: WHAT IS THIS?
>> SALAD.
>> Huell: BEANS AND RICE.
>> YES BUT I HAVE SOMETHING SPECIAL IN THE SALAD, IT'S MUSTARD DRESSING SO IT GOES WELL WITH THE CHICKEN BECAUSE OF THE HONEY BASE AND BECAUSE OF THE WINE THAT I USE, THE WHOLE COMBINATION SOUND PERFECT.
>> Huell: WHERE IS THE CHICKEN.
>> THE CHICKEN IS UP FRONT BECAUSE THE HEALTH DEPARTMENT WANTS IT TO BE AT 110° AT ALL TIME.
>> Huell: I DIDN'T SEE IT.
>> IT'S IN THE CASE BACK THERE AND WITH A TEMPERATURE AT 140°.
>> Huell: WHY ARE WE BACK HERE.
>> BECAUSE SOME OF THE FOOD HAS TO BE PREPARED HERE.
THAT'S THE WHOLE IDEA.
>> Huell: OKAY.
SO THIS IS SOME --.
>> THIS IS THE GOAT.
THIS IS THE GOAT THAT I PROMISED YOU THAT WILL SHOW YOU HOW IT'S DONE.
>> Huell: I THOUGHT IT WAS GOING TO BE LIKE --.
>> THE WHOLE ENTIRE GOAT.
>> NO IT'S NOT.
BUT THE CASTE IS INCREDIBLE, WE REMOVE THE SMELL OF THE GOAT.
>> Huell: WHAT IS IT SMELLY.
>> IT'S LAMB AND GOAT THEY USUALLY HAVE A SMELL.
AND YOU TRULY HAVE TO TAKE GOOD CARE OF IT.
>> Huell: HOW DO YOU REMOVE THE SMELL.
>> LIME AND HOT WATER, YOU HAVE TO BAKE IT FOR AT LEAST FIVE OR TEN MINUTES.
>> Huell: IT SMELLS GOOD TO ME.
AND BECAUSE OF THE COMBINATION OF THE LIME AND THE ZEST OF THE LIME.
>> Huell: WHAT ARE WE GOING TO DO WITH IT RIGHT NOW.
>> THIS ALREADY BEEN BLENDED.
THIS IS A COMBINATION OF GARLIC, GREEN PEPPER, BELL PEPPER, ONION AND HABANERO CHILI.
>> Huell: IT LOOKS LIKE A SMOOTHIE.
>> OH YEAH, BUT YOU'LL ENJOY.
>> Huell: LET'S WATCH AS WE POUR IT.
>> WHAT'S IN IT, GARLIC, WATER, OF COURSE, BELL PEPPER, HABANERO CHILI AND SOMETHING CALLED CILANTRO, SO ONCE WE DO THAT, WE'RE GOING TO ADD BLACK PEPPER, SALT AND I'M GOING TO ADD BAY LEAFS AND CLOVES.
WHATEVER WE DO IN HAITI, CLOVES IS PART OF OUR DIET.
>> Huell: CLOVES.
>> THAT'S RIGHT.
IS THAT THE RIGHT WAY.
SO THIS IS WHERE I KEEP MY STUFF.
MY COOKING, I DON'T MEASURE.
EVERYTHING IS ABOUT FILLING.
SO TODAY I FEEL GOOD.
OCCASIONALLY WE GET A BAD BATCH, BUT NOT A LOT.
>> Huell: OH BOY, I CAN SMELL THAT.
>> WE DON'T PUT TOO MUCH.
>> Huell: THIS IS NOT TOO SPICY.
>> BUT IT'S GOING TO BE --.
>> Huell: IT'S GOING TO BE WHAT.
>> GOOD FLAVOR.
WE ADD THAT AND ALSO SOMETHING CALLED THYME.
>> Huell: WHAT IS THAT?
THE SPANISH CALL IT TAMIO.
>> T-H-Y-M-E.
IT HAS A SMELL THAT ENHANCE THE FLAVOR.
>> Huell: YOU JUST PUT THIS.
LOOK THIS, YOU'VE GOT AUTOPSY THIS STUFF.
WHAT IS THAT CALLED.
>> THYME, T-H-Y-M-E. AND WE'RE GOING TO ADD THE INGREDIENT.
>> Huell: LOOK AT THIS.
AND YOU DON'T MEASURE ANYTHING?
>> NO, EVERYTHING IS BY FEELINGS.
>> Huell: YOUR FEELINGS.
ARE YOU FEELING SALTY TODAY.
>> NOT REALLY.
WE DON'T WANT IT TO BE SALTY.
YOU WANT TO CREATE A WELL BALANCED MEAL.
WHEN IT GET TO THE TABLE, IT WILL HAVE ALL THE INGREDIENT, NO NEED TO ADD BLACK PEPPER.
>> Huell: YOU DO IT ALL HERE.
>> YES.
AND THAT'S WHAT TRULY GIVE IT GOOD FLAVOR.
SO OF COURSE I'VE GOT TO CONTINUE ADDING THE REST OF THE INGREDIENT.
>> Huell: WOW.
>> WE ALSO GOING TO ADD PAPRIKA AT THE LAST MINUTE.
>> Huell: WHAT IS THIS?
>> THIS IS THE CLOVES THAT I WAS TELLING YOU.
THIS IEj NOW WE ADDING.
A LITTLE BIT AND THEN OF COURSE, SEASONED ASSAULT NOT TOO MUCH BUT ALWAYS ENHANCE A LITTLE BIT.
SO WE DO THAT.
AND THEN LET ME CHECK.
>> Huell: LOOKS LIKES YOU'VE GOT EVERYTHING.
YOU'RE PUTTING YOUR HANDS IN THERE.
>> RIGHT AND YOU CAN DISTRIBUTE PLAY A ROLE.
>> Huell: WHAT DO YOU MEAN?
>> THE BODY CHEMISTRY, WE BELIEVE SOME PEOPLE CAN'T COOK BECAUSE THEY'RE BODY DISPOSE SOMETHING ANOTHER AND IN MY FACE, BECAUSE OF MY GRANDMOTHER --.
>> Huell: YOU LEARNED TO COOK FROM YOUR GRANDMOTHER.
WAS YOUR DAD A COOK?
>> NO MY DAD WAS AN PHILOSOPHER.
HE COULDN'T EVEN FRY AN EGG.
>> Huell: AND HOW ABOUT YOUR MOTHER?
>> A MERCHANT AND NURSE AND TEACHER -- I CAME FROM A FAMILY OF MULTI TALENTED.
>> Huell: YOU'RE THE COOK.
>> I HAD MY BROTHER EDDIE ALSO WHO IS A CHEF AND TOO BAD, HE PASSED AWAY.
>> Huell: THIS IS LOOKING NOW IT'S BEGINNING TO REALLY LOOK GOOD.
>> SO WE'RE GOING TO TURN THE FIRE MAX JUM AND ONCE THE WATER STARTS DRYING UP, WE COME BACK AND WE SHOW YOU HOW WE ROAST IT.
>> Huell: THE SPIN IS FOR THE CHICKEN.
>> YES BUT I ALSO COOK THE HALIBUT ON THE GRILL.
THIS IS WHAT I DO ON FRIZ.
>> Huell: THAT'S ON FRIDAY.
>> >> CAN YOU PASS ME A COVER.
THERE WE GO.
GOT TO REACH IN THERE.
>> Huell: IT'S A GOOD THING THIS IS A LITTLE CHICKEN.
YOU'VE GOT IT COOKING.
HOW LONG DOES IT STAY RIGHT HERE?
>> PROBABLY IN THE NEXT HALF HOUR.
SO WE DON'T NEED TO WORRY ABOUT IT FOR NOW.
>> Huell: OKAY, WE'RE BACK OUT FRONT AND THE CHICKEN HAS ARRIVED AND A GOOD LOOKING PLATE OF CHICKEN.
CAN YOU DESCRIBE TO ALL THOSE PEOPLE AT HOME WATCHING EXACTLY THE TASTE -- WHAT IT'S DOING TO YOUR PALLET AT THIS MOMENT.
>> I WOULD GIVE IT A GARLICY CITRUS WOOD FLAVOR TASTE.
>> Huell: A GARLICY WOOD FLAVOR.
>> DEFINITELY.
>> Huell: IS THAT A GOOD THING.
>> YES, BECAUSE THE TREE KILL THE BACTERIA.
>> Huell: WHAT ABOUT THE GARLIC.
>> GARLIC IS VERY HEALTHY ESPECIALLY IN YOU HAVE HIGH BLOOD PRESSURE.
>> Huell: WHAT DO YOU THINK ABOUT IT.
>> MOIST AND SMOKY FLAVOR.
>> THERE IS NOT MUCH FLAVORS LEFT HERE.
IT'S VERY GOOD CHICKEN.
VERY TASTY FALLS APART.
IT'S REALLY GOOD.
>> Huell: MOIST GARLICY -- WHAT ELSE DID WE SAY?
SMOKY, CITRUS.
AND WHAT DO YOU THINK?
>> ALL OF THE ABOVE.
>> Huell: BUT WE NOTICED SOMETHING, YOU'RE DRINKING PEPSI AND COKE, AND THERE AREAL ALTERNATIVE.
>> YES, WE HAVE COLACALI, IT'S A HAITIAN HOME COLA.
>> Huell: THE REVIEWING WAS NOT RAVING ABOUT THIS?
>> WELL IT DOESN'T HAVE ANY CAFFEINE ON IT.
THAT'S WHAT IT IS.
WE'RE ACCUSTOMED IN A SOCIETY THAT HAS CAFFEINE.
>> Huell: IS THIS POPULAR IN HAITI.
>> NOT ONLY HAITI, I WOULD SAY WOFT BOSTON AREA, FLORIDA, NEW YORK.
>> Huell: SO IT'S NOT A HAITIAN.
>> OH YES, IT'S A HAITIAN AND THE OWNER WAS MY DADDY COMPETITOR.
>> Huell: Y'ALL CAN TRY THIS.
EVEN THOUGH YOU HEARD US SAY THAT THE REVIEWER DID NOT LIKE IT.
YOU CAN LET US KNOW WHAT YOU THINK ABOUT THIS TOO.
AND WHERE DO WE GO NEXT.
I'M GOING TO PUT THE CHICKEN ON THE GRILL BECAUSE THE FIRE IS READY.
>> Huell: OKAY.
>> SO I'M GOING TO GO BACK AND PUT IT ON THE SPIT AND BRING IT BACK.
>> Huell: AND WHILE TIGEORGE IS BACK GETTING THE CHICKEN, WE'RE GOING TO TASTE THE COLA.
YOU'VE NEVER TASTED THIS BEFORE.
LET'S SEE WHAT IT TASTES LIKE?
[LAUGHTER].
>> I DON'T KNOW WHY YOU'RE LAUGHING.
>> CAUSE I CAN'T DESCRIBE IT.
>> IT'S A FRUITY TASTE, I DON'T WANT TO SAY FLAT, BUT THERE IS NOT A LOT OF -- WHAT'S THE WORD FOR BUBBLES?
CARVE CARBONATION.
>> Huell: ON A SCALE TO ONE TO TEN.
>> I GIVE IT SIX.
>> I WOULD SAY ABOUT FIVE.
>> THEY'RE NOT MY FAVORITE.
>> Huell: OKAY.
WE TRIED IT.
AND THAT'S WHAT'S IMPORTANT WHEN YOU COME TO A PLACE LIKE THIS.
IS TO TRY NEW THINGS AND HERE COMES THE CHICKEN.
>> THIS IS THE CHICKEN THAT I'M GOING TO BE PUTTING ON THE GRILL.
>> Huell: THIS IS ALREADY MARINATED.
>> YES DEFINITELY, YESTERDAY I MARINATED IT.
>> Huell: I WANT TO SEE SOMETHING PUTTING ON THE SPIN.
>> OKAY.
>> Huell: DID YOU DESIGN IT?
>> I MODIFIED IT WHEN I CALLED THE MANUFACTURER, I TOILED HIM I-- TOLD HIM I WANT AID SPECIFIC.
BUT HE SAID I HAVE SOMETHING AT HAND THAT YOU CAN MODIFY.
AND THEN I MODIFY AND SUITED IT TO MY BEAUT.
>> Huell: I LOOK MY JACKET OFF.
WHAT'S THE DEAL.
THIS JUST TURNS AROUND?
>> YES, WITHIN AN HOUR AND A HALF, THE CHICKEN WILL COOK.
CHICKEN IS FUNNY MEAT, SOMETIMES I END UP WITH REDNESS.
>> Huell: WHAT MAKES YOUR CHICKEN EVERYBODY FROM EVERYTHING ELSEED.
>> THE THING IS WE WASH EVERYTHING.
WE DON'T TAKE IT FROM THE BOX TO THE GRILL.
WE WORK WITH THE CHICKEN.
WE REMOVE ALL THE GUTS THAT NEED TO BE REMOVED INSIDE THE CHICKEN.
WE BATHE IT IN HOT WATER AND THEN AGAIN LIME AND THAT'S WHAT REALLY MAKES A DIFFERENCE.
>> Huell: AND A SPECIAL SAUCE.
>>.
THE SPECIAL CAUSE CONSIST OF HABANERO CHILI AND WINE, I'M NOT GOING TO TELL YOU THE WINE.
LIME SUZE, GARLIC, BLACK PEPPER AND SOME OTHER STUFF.
>> Huell: NOW THERE IS MORE GOING ON HERE AS WELL.
NOT ONLY ARE YOU A GOOD COOK, YOU'RE A PHOTOGRAPHER AS WELL.
>> PHOTOGRAPHY STARTED IN A FUNNY WAY.
MY OLDER BROTHER HAD A CAMERA AND I WOULD STEAL THE CAMERA AND PUT IT BACK.
NOT KNOWING IF HE WAS GOING TO KNOW WHO TOOK THE PICTURES.
>> Huell: ARE YOU TRAINED IN PHOTOGRAPH RE?
>> WELL YES, TO SOME EXTENT.
AND I USED TO LOVE CARRY A CAMERA AROUND AND TAKING PICTURES AND THEN I END UP GOING TO FILM SCHOOL AND END UP WITH A FILM DEGREE.
>> Huell: REALLY.
>> SO CAMERA, ALWAYS MY BEST THING.
>> Huell: NOW IS THIS YOUR HOME IN HAITI.
>> NO THIS IS IN MY VILLAGE.
BACK HOME, THIS IS WHAT WE HAVE.
THIS IS WHERE THE MEN THAT CULTIVATE HIS LAND, THIS IS WHERE THEY LIVE.
BUT AS I KID, I LOVED GOING THERE.
EVEN THOUGH HAITI IS STEAMY AND A LOT OF HUMIDITY, YOU WILL FIND PEACE AND TRANQUILITY AND ALWAYS COOL IN THERE.
THIS IS VALUABLE TO ME.
>> Huell: LOOK AT THIS, WHAT A BEAUTIFUL LADY.
>> THIS PICTURE I TOOK IT BACK IN NORTHWEST PART OF HAITI, THEY HAVE A SPECIAL MANGO, WE CARRY FRUITS.
>> Huell: DOESN'T THIS MAKE YOU HOME SICK.
>> YES, I MAKE SURE I GO HOME ONCE OR TWICE A YEAR.
THEREFORE THE HOME STATE, I CAN'T WAIT TO RESOLVE THE PROBLEM.
>> Huell: AND HERE COMES THE CONCH.
>> THE LONG BI.
>> Huell: IT'S CONCH HERE IN LOS ANGELES.
HERE EVERYTHING IS GOING TO TRY IT.
BECAUSE YOU HAVE NEVER TRIED IT.
>> Huell: I HAVE EATEN THIS WHEN I WAS IN JAMAICA AND IN THE BAJA -- BAHAMAS.
>> WE DO IT DIFFERENTLY.
WE MINCE IT OUT AND THEN BOIL IT FOR A VERY LONG PERIOD OF TIME SO WE CAN MAKE IT A LITTLE BIT LESS RUBISH.
>> Huell: A LITTLE LESS WHAT.
>> RUBBERISH.
>> RUBBERISH.
>> Huell: LET'S GET A TASTE OF THIS.
>> AND IT'S VERY SPICY.
>> Huell: UM.
>> WHAT ARE YOU DOING.
>> Huell: I CAN'T BELIEVE YOU HAVE NEVER TRIED THIS BEFORE.
>> Huell: BOY, IT'S SPICY.
>> THAT'S GOOD.
>> AND WE ALSO SERVE IT WITH FRIED PLANTAIN.
>> Huell: DO YOU LIKE IT?
>> I DO.
>> Huell: VERY GOOD.
>> Huell: AND YOU DON'T GET THIS IN A LOT OF RESTAURANTS.
>> BASICALLY, I DON'T KNOW ANY RESTAURANT IN TOWN THAT SERVES THAT.
I'M THE ONLY GUY.
>> Huell: WHERE DO YOU GET IT FROM?
>> I GO TO CHINA TOWN BUT THIS COMES FROM BALIS.
>> Huell: FROM BELIS, SO SOME PLACE --.
>> SOME PLACES THIS PRODUCE THIS.
>> Huell: EVERYBODY DRINKING THEIR WATER.
>> AND IT'S AN APHRODISIAC.
>> Huell: SAY THAT AGAIN.
>> IN HAITI, IT'S ALSO AN APHRODISIAC.
>> LET ME HAVE ANOTHER ONE.
>> Huell: OH, WHAT HAVE YOU GOT THERE.
>> HALF A CHICKEN RICE AND BEANS AND SALAD.
>> Huell: IS THIS YOUR FIRST TIME.
>> YES.
>> Huell: HOW DID YOU READ ABOUT IT.
>> I READ ABOUT IT.
>> THIS IS 4th CUSTOMER BY THE WEEKEND MOST PEOPLE, WILL BOMBARD ME.
>> Huell: DIG IN.
AND WE'VE GOT ANOTHER CUSTOMER LOOKING AT THE PICTURES AT THE WALL.
HOW DID YOU FIND OUT.
>> THE DOWNTOWN NEWS.
>> Huell: YOU'RE KIDDING.
I LIKE HAITIAN FOOD AND JAMAICAN FOOD.
>> Huell: THAT YOUR BACK GROUND.
>> I'M AFRICAN AMERICAN, AND I LIKE SPICY FOOD.
>> Huell: YOU KNOW ON SUNDAY -- SATURDAYS, THEY HAVE GOAT.
>> OH I LOVE GOAT, CURRY GOAT.
I HAVE NOT TRIED IT HERE.
>> Huell: THEY SERVE IT ON SATURDAYS ALONG WITH JAZZ.
SATURDAY IS GOAT DAY.
>> I'M GOING TO COME BACK.
>> Huell: WHAT DID YOU ORDER TODAY.
>> QUARTER CHICKEN WITH SALAD AND BEANS AND RICE.
THIS IS EXACTLY WHAT YOU'LL BE GETTING.
YOU BOTH ORDERED THE SAME THING.
>> IT LOOKS DELICIOUS.
>> Huell: SEE.
>> NOT JUST THE LOOK BUT ALSO TASTE GOOD.
>> Huell: OKAY.
NOW WE'RE BACK IN THE KITCHEN AND TIGEORGE -- THIS WHAT I CALL YOU?
>> YEAH, THAT'S OKAY FOR ME.
>> Huell: NOW WHAT ARE WE DOING.
>> SECOND PHASE OF THE GOAT.
SO NOW BASICALLY, WE HAD THE LET THE WATER DRY COMPLETELY.
IT LOOKS LIKE IT HAS BEEN BURNED BUT NO.
THAT'S WHAT IS GOING TO ENHANCE THE GOAT.
WE GO TO MAX AGAIN AND POUR WATER ON IT, JUST A LITTLE BIT AND WE'RE GOING TO GIVE IT A COUPLE OF MINUTES AND GO BACK TO TO IT IMMEDIATELY, AND I WILL STIR IT AND YOU'LL START SEEING THE GOAT IS PICKING UP A DIFFERENT COLOR.
THAT'S HOW WE MAKE THE GRAVY, WHAT YOU CALL THE GRAVY.
>> Huell: GOAT GRAVY.
>> THAT'S RIGHT, SO WE'RE USING THE JUICE OF THE MEAT TO MAKE THE GRAVY.
>> Huell: IS THIS READY TO EAT?
>> NOT YET.
I'M GOING TO HAVE TO REMOVE THE LARD.
ALTHOUGH THEY SEEM TO BE SKINNY, BUT YOU HAVE A LOT OF FAT.
AND WE'RE GOING TO REMOVE THAT.
>> Huell: SO IT'S NOT EASY TO MAKE GOAT.
>> IF YOU WANT TO MAKE GOOD GOAT, YOU HAVE TO TAKE THAT PROCESS.
>> Huell: AND WE DEFINITELY ARE GOING TO HAVE GOOD GOAT.
>> DEFINITELY YOU GIVE ME ANOTHER HOUR AND YOU'LL HAVE THE BEST GOAT IN THIS TOWN.
FOR SURE, ALWAYS USE A WOODEN SPOON SO YOU MAKE A BETTER JOB.
WE'LL BE BACK.
>> Huell: TIME HAS PASSED AND HERE'S THE GOAT.
HERE'S THE GOAT.
>> IT TOOK AN HOUR AND A HALF TO GET THIS GOAT.
NOW Y'ALL ARE REGULAR CUSTOMERS.
>> YES.
>> Huell: BUT NEVER HAD THE GOAT.
>> NEVER HAD IT.
>> Huell: SO NOW WE'RE ALL GOING TO TASTE THE GOAT TOGETHER.
'CAUSE THIS IS THE REAL SPECIALTY.
DIG IN.
>> IT'S A LITTLE BIT SPICY.
GO AHEAD.
>> Huell: OH MY GOSH!
>> VERY GOOD.
>> HOT, DELICIOUS.
>> THANK YOU.
>> Huell: VERY VERY GOOD.
>> THAT'S WHAT I WAS TELLING YOU EARLIER.
IT TAKES TIME.
>> WITH THE SPICE IN THERE, HE PUTS THAT LITTLE CHILI.
>> I PUT THE HABANERO.
>> Huell: EVERYTHING HERE IS GOOD, AND I EVEN TOOK A SIP OF THE SODA AND IT WAS GOOD.
IT TASTE KIND OF LIKE SUGAR WATER.
>> YES, THAT'S WHAT IT IS.
>> Huell: THIS IS BEEN AN ABSOLUTELY WONDERFUL DAY.
THIS IS A NEW RESTAURANT.
>> THANK YOU.
>> Huell: THIS IS SOMETHING THAT YOU WORKED HARD TO PUT TOGETHER.
>> YES IT TOOK ME FOUR YEARS AND BASICALLY BUY A PIECE AT A TIME.
AND ALSO I HAD HELP FROM MY FAMILY I COME FROM A LARGE FAMILY AND SOME OF THE GOOD FRIENDS.
>> Huell: I THINK YOU'RE OFF TO A GOOD START.
I THINK HE'S ON TO SOMETHING.
>> YES, I THINK SO.
>> THE BEST IN TOWN, GEORGE.
>> THANK YOU.
>> Huell: IT HAS BEEN A WONDERFUL DAY.
NOT ONLY HAVE WE HAD GREAT CHICKEN AVAILABLE MON THROUGH SATURDAY, BUT WE'VE JUST TASTED THE BEST GOAT I'VE HAD ALL YEAR -- AND THAT'S AVAILABLE ON SATURDAY ALONG WITH THE JAZZ.
>> DEFINITELY.
>> Huell: AND THIS IS LIKE A LITTLE BIT OF HAITI.
>> DEFINITELY, BIG TIME.
EVEN THE MUSIC IT'S ABOUT HAITI AND THE WALL AS YOU CAN SEE ALL THE PICTURES.
>> Huell: IT FEELS AND TASTE GOOD IN HERE.
AND CONGRATULATIONS FOR YOUR DREAM COMING THROUGH.
>> AND I CAN SEE IT SLOWLY COMING MY WAY.
>> Huell: I DON'T THINK IT'S SLOW MUCH LONGER, WE WANT EVERYBODY TO TASTE THIS CHICKEN AND GOAT.
>> AND I'LL BE PLEASED TO SERVE EVERYBODY.
>> Huell: LOCATED IN THE SIDE OF GLENDALE BOULEVARD ON HE ECHO PARK.
LET'S LOOK AT THE GOAT.
I'M TELLING YOU, IT'S GOING FAST.
>> I'M GOING TO USE MY FINGERS.
