All language subtitles for Diners.Drive-Ins.and.Dives.S45E13.1080p.WEB.h264-CBFM

You know, people
are asking me all the time,

"Hey, Guy, that one joint
you checked out

in that one city
when you were doing DDD,

how they doing?"

"You know, I don't know,
we should check it out."

[car revving]

Over the years,
I've seen and tasted it all.

This is ridiculous, dude!

But it turns out
it was only the beginning!

'Cause DDD joints
have been blowing up,

and we're going back
to see what's cookin'.

[car revving]

Like on this trip!

We've got all sorts
of sandwiches.

Mmm. Mmm!

From fried...

That's ridiculous.

I'mma hug you.

I'mma hug you.

...to pie.

We're gonna fold
this baby up.

[Guy Fieri] Like this
deep-dunk Monte Cristo
in Boise...

Gives me goosebumps.

The stuffed and seeded
sandwich in Vegas...

-Is that weck "weady"?
-[man] Beef on weck
for table four.

[Guy] And we're wrapping
things up in New Jersey.

Forget the bun.

[Guy] With this pork roll,
patty and pizza dough combo.

It's literally the perfect
bite every single time.

[Guy] Familiar faces,
new places and more
off-the-hook flavors.

This is Triple D Nation.

This is Triple D Nation.

[dynamic music playing]

[Guy] It was back in 2009
when I first met this chef.

[chuckling] And I mean
a real chef,

at his old-school, '50s-style
diner in Boise, Idaho.

And here, you could order up
everything, from prime rib
to shrimp gumbo.

These days, he's almost
got the trifecta. A diner
and a drive-in.

All that's missing
is the dive.

This is Westside Drive In.

[upbeat music playing]

[upbeat music playing]

[man] Ice cream potato
for Triple D Nation.

This isn't your typical
drive-through that you go to.

You have a gourmet chef here.

Three minutes on the Cuban.

You're getting great, hot food
at a drive-through speed.
It's hard to beat.

That's a Club Focaccia.

I do give Guy credit
for finding this place.

And you know,
the food's great here.

[Guy] How could it not be
with Chef Lou Aaron
behind the line?

He brought his decades
of culinary experience
to the drive in

when he nabbed
this blast from the past
in 1994.

I, uh, grew up
about six blocks west.

Came down here
all the time for shakes.

-So this was a go-to spot
when you were a kid.
-Oh, yeah.

[Guy] Now,
it's a family affair.

With his wife, Renee,

and his kids,
Emily and Josh, helping out.

-Will the kids take over?
-Hopefully.

You know, I... I'm hoping.

All right.

Gentlemen, this was 15 years?

-Not 15 years ago--
-Fourteen.

-[Guy] Fourteen years ago.
-[Lou] Fourteen years ago.

And he said, when he went up
to close, "I'm never walking
back in here again."

And then, you came.

And then, you came.

Really opened up
my eyes to...

To see what he's put
into the business.

Gives me goosebumps.

You hide a gourmet restaurant
inside of a drive-in.

This is not a short order
cook scene.

It may say "Drive In,"

But it's a whole different
experience, and how great
that you tuned in to that.

Plating gumbo now.

It's so elevated.
They have great prime rib.

-[Guy] That's a nice piece
of prime rib there.
-[Lou] Granulated garlic.

Flour. Seals in the moisture.

[Guy] Oh,
this is interesting.

We save everything.
Onion peels,
celery, carrots.

-And it's actually what
we're gonna roast it on.
-[Guy] I like it.

-And it's actually what
we're gonna roast it on.
-[Guy] I like it.

-What in the world--
-It's bacon grease.

[gasping]

That's ridiculous.
I'mma hug you.

[chuckles]

-Rosemary.
-[Guy] Which is one
of my favorite on prime rib.

So, 425. I give it 20 minutes.

[Guy] Drop it down,
finish up in three hours
at 275.

-[Lou] Yep.
-[Guy] All right,
what are we into now?

Our au jus. We start out
with the beef stock.

Bacon grease again.
Beef bones.

And I'm just gonna
sear the bone...

[Guy] You really think
you get flavor
out of the onion skin?

-Every little bit helps.
-Oh, I agree.

Some basic herbs.
Thyme, rosemary.

Something you really expect
to find in every drive-in.
Juniper berries.

Something you really expect
to find in every drive-in.
Juniper berries.

They just add a nice,
mellow flavor to the stock.

Bay leaves...
Everybody's in the pool.

And I transfer this
to a big stock pot.
Fill it up.

[Guy] You fill up
full of water. You let it go
for eight hours.

And you're gonna make
yourself some righteous stock
at a drive-in.

-[funky music playing]
-[Guy whistles]

-It's good-looking rib, man.
-[Lou] Nice rib.

We cut 8-ounce portions.

[Guy] That's a nice
medium rare to medium.

-[Lou] We serve it
with some horseradish.
-Look at the crust.

-That builds up right there.
-[Lou] People love that.

Mmm.

Wow, that crust
really has some flavor, huh?

[Lou] Yeah, it adds
a very great flavor to it.

[Guy] It's tender.
It's done the right way.

[Guy] It's tender.
It's done the right way.

-You know what
to get to get crazy on this?
-What?

-That au jus.
-[chuckles]

[exclaiming]

The prime rib, I have
had that. It's very delish.

I love the prime rib,
but the Monte Cristo's
boxed it out in my mind.

Monte Cristo!

And I give you
the Monte Cristo.

Which, traditionally,
Monte Cristo is, uh,
egg-dipped and grilled.

-And that--
-I've seen it made this way,
but that was in the '80s.

Yeah. We're the only
ones around, I think,
that make these.

It's like a triple-decker
sandwich with Texas toast.

And it's actually deep-fried.
It's absolutely phenomenal.

And it's actually deep-fried.
It's absolutely phenomenal.

We do chicken instead
of turkey, just to add
a little difference.

This is actually the rub
that we use for our prime rib.

To the cast
of characters. Salt...

-Granulated garlic.
-[Guy] Sugar.

The white pepper.

-[snickers and exclaims]
-[chuckles]

Black pepper,
whole thyme, onion powder,
dill weed, paprika.

Chili powder. Cumin, you know.

Celery salt
and poultry seasoning.

-Is it cream of tartar?
-No, it's, uh, cornstarch.

-[exclaiming]
-[laughs]

Then you just mix it together.

Add a little bit of water.
Put them in the oven. Cook 'em
for seven to nine minutes.

So this is our chicken.
It's chilled now.

I've got some
garlic butter here.

We put our Swiss cheese
on there. And cheddar cheese.

We have ham.

And then we've got
our chicken breast.
And we put it on there.

And then we close her up.

Now, we're gonna cut
this in half.

And dip it in the egg.

And then we have
panko breadcrumbs.

And you just wanna
bread it all in there,
just like so.

And you just wanna
bread it all in there,
just like so.

Do the other half.

And we cook it
for about 45 seconds
to a minute.

-With a berry coulis...
-Yeah, with a raspberry
coulis, yeah.

Raspberry preserves.
We add a little bit
of cranberry juice to it.

And then we stir it up.

And, uh,
it's one of our top sellers.

-[Guy] Fantastic.
-Yeah.

[man] Monte up.

The crispiness comes out
in the way that
they batter it.

When you bite into it,
it just explodes
in your mouth.

It's really juicy,
and that flavor comes through.

Then you dip it in some jam.
It's incredible.

Then you dip it in some jam.
It's incredible.

Bacon burger,
mushroom burger up.

-What's the update?
-[Lou] We opened up
a second location

7 miles from the first one.

-How's it going?
-It's doing just as good
as the original.

[woman] The nice thing about
the Parkcenter location is
you can actually come inside.

They have a really nice diner.
It's super fun.

-You get a dive, take it over.
Is that what you're doing?
-[Lou laughing]

-Is there a whole empire
thing going on here?
-That would--

-That would be my house.
-You spike that hair,
you get in earrings,

-I'm coming.
-I'm on my way.

[Guy] Coming up.

[Lou] How's that finger
steak coming?

[Guy] No matter
whether it's the diner--

Here you go, guys.

[Guy] ... or the drive-in...

The out-of-bounds bite
will have you divin' right in.

The out-of-bounds bite
will have you divin' right in.

Mmm!

-If you can get
that cheese stretch...
-[Lou] There we go, baby.

[upbeat music playing]

I'm here at Boise, Idaho.
And I got a pop quiz for ya.

When I say, "drive-in,"
what are you thinking?

Fries... You're thinking
milkshakes and killer burgers.

But are you thinking, "Chef"?

I mean a real chef.
An ACF-certified chef.

"American Culinary
Federation" chef.

That was the infancy
stages of DDD.

You became one
of those benchmarks for us.

That when we go and check
a place out, I'm like,

"Just because it falls
in the criteria of Diners,
Drive-Ins and Dives,

doesn't mean I'm gonna take it
if they can't back it up
with the food.

doesn't mean I'm gonna take it
if they can't back it up
with the food.

-[Lou] Mmm-hmm.
-[Guy] And you always
backed it up with the food.

[dynamic music playing]

This is a first.

-We made steak fingers.
-[Lou] Mmm-hmm.

[Guy] And I remember
all the attention to detail.

Seeing Guy making
the finger steaks...
I came down and had 'em,

and it's something
that I'll travel hours to get.

[Lou] This is just
bottom sirloin
cut into strips.

Dip it in some flour.
You wanna keep them
all separate.

Throw it in our batter.

Hold them up a little bit
before they go down
into it. Dig it.

[Lou] Right. Don't take
long to cook.

By the time you get
the last one in there...

-You're almost done, yeah.
-[Guy] This is crazy.

-You're almost done, yeah.
-[Guy] This is crazy.

Let them drain
just a second.

-[Guy] And what
are we serving them with?
-Spicy cocktail sauce.

Just chili sauce, horseradish,
and lemon juice.

[upbeat rock music playing]

[exclaims]

Nice and crunchy.
You get a lot of meat flavor.

-It's tender.
-[Lou] Mmm-hmm.

-And the cocktail sauce,
oddly enough--
-Match made in Heaven.

-[Guy] That's great.
And that's a whole order?
-[Lou] Yep.

-[Guy] Who could eat all that?
-You're gonna eat them all
before you--

-[exclaims in protest]
-[chuckles]

-Convertible Camaro,
not a dump truck.
-[chuckles]

They're hand-dipped and, uh,
cooked just to perfection.

[woman] If you like
the finger steaks,
you're definitely gonna love

[woman] If you like
the finger steaks,
you're definitely gonna love

their mozzarella sticks.

They're just spot-on,
every-time delicious.

All right, Bruce,
I have your mozzarella sticks.

Mozzarella sticks is a unique
little recipe that we have.

Okay, tell me what's unique--

[chuckles]

Okay, these have been
sitting here for a bit, folks.

If you can get
that cheese stretch...

[Lou] There we go, baby.

Take some
whole milk mozzarella.

We cut it into sticks
and we freeze them.

Dust them with flour.
Batter 'em.

Put it in the crumbs
that come from our croutons.

Nice herb flavor.
Italian seasoning
in there from the croutons.

We're gonna freeze these
and they go directly
from the freezer to the fryer.

We're gonna freeze these
and they go directly
from the freezer to the fryer.

Finishing with a little bit
of parmesan cheese.

[man] Mozz sticks up.

We had all this big
crouton dust in the bottom
of the buckets.

After we get our croutons,
we got all the crouton dust.

So that's what that is.
It's crouton dust.

That's not what people expect
at a drive-in. Delicious.

Okay, plating
mozzarella sticks. Full order.

It isn't like your normal
mozzarella stick

because of the crust
that's on the outside.

Crunchy...
And the inside is gooey.

The breading
and texture is nice.

The breading
and texture is nice.

Stringy cheese. I liked that.

One Triple D Nation
special in the window!

Chef to chef, friend
to friend, business
to business, dad to dad...

This? Warms my heart.

-This is what life
is all about.
-[Lou] Oh, yeah.

I mean, then you'll do
this for your kids,
and it continues on.

Well, congratulations.
Got large shoes
to fill, my friend.

[Guy] And coming up
at Atlantic City, New Jersey.

Turkey Apple Brie,
in the window!

Burgers and brie--

You're getting
very cosmopolitan on us.

...from the 18th hole.

[man] Tequila Shrimp Banger.

Mmm. Spot on.

[mellow music playing]

So I'm here
at the Chelsea Heights
section in Atlantic City.

Right between the boardwalk
and the bay. And, man,
was this area hit hard

by Superstorm Sandy.

Now, in 2016, it felt like
the area was still recovering.

But things are definitely
looking up.

'Cause since I stopped
into this place, they not only
survived but thrived.

And had to open
a second location
to handle the success.

Welcome to Vagabond.

[dynamic music playing]

[man] Sticky wings
in the window. Pick it up!

[man] Sticky wings
in the window. Pick it up!

There's nothing like Vagabond.
It really is a hole in one.

Brussel sprouts.

The menu's so well-rounded.
There's something
for everyone.

Doughboy, coming right up.

I like the picture of Guy
on the wall. It's amazing.

It's great to see
two local guys doing so well

and making it
all the way to DDD.

[Guy] But all
Atlantic City native
Elvis Cadavid wanted to do

was give the locals
something local.

And he brought in his buddy,
Tom Harris, to help.

Atlantic City's got
125 restaurants that...

-If you want fine dining,
there you go. Take your pick.
-Right.

-If you want fine dining,
there you go. Take your pick.
-Right.

[Elvis] I wanted something
that was just affordable.

[Guy] I like that you call it
"Kitchen and Tap House."

It means you're putting
food forward.

[man] Turkey Apple Brie,
in the window!

The Turkey Apple Brie,
sweet and salty...

Everyone likes that.

Now we're just gonna
get down to some brie.

-Just some brie. Yeah.
-Right, brie.

[Elvis] So we're gonna make
the smoky pepper jam.

-Let's get it.
-Raspberry jam.

Sriracha. Apple cider vinegar.

-Crushed red pepper.
-[Guy] And a little
chili powder?

We're just gonna
whisk this together.

Step one. What's next?

Turkey breast.
We're gonna start off
with some kosher salt.

-Rub it down.
-[Guy] Next?

-Rub it down.
-[Guy] Next?

-[Elvis] Fresh pepper.
-A little water?

A little agua. Cover it up.

-In the oven,
350 for four hours.
-Got it. Okay.

So next, we're gonna
start off with butter.

Turkey on the grill.

Okay.

[Elvis] Few slices
of Granny Smith apples.

Brie cheese.

You're getting
very cosmopolitan on us.

-[Elvis] Cranberry
walnut toast.
-[Guy] Gorgeous.

Top it off with a little bit
of smoky pepper jam.

And top that off
with the oven-roasted turkey,

the Granny Smith apples,
and the brie cheese.

-It's Thanksgiving every day
at the Vagabond.
-Every day.

-It's Thanksgiving every day
at the Vagabond.
-Every day.

[Guy] You get a lot of brie
right off the bat.

Turkey's not dry.

Nice little acidity
from the jam.

Spot on.

[server] Turkey Apple Brie.

Usually, when I come here,
I always get the Turkey
Apple Brie.

But after trying the Spartan
Doughboy, that is my new
favorite, for sure.

[man] Spartan Doughboy,
coming right up.

The Spartan Doughboy
is just always fantastic,

because it's deep-fried
in this pizza dough,

and it's just juiciness.

We're gonna make
the Spartan Doughboy.

We're gonna make
the Spartan Doughboy.

Pork roll, caramelized onion,
American cheese.

Forget the bun. We're talking
about pizza dough.

All-purpose flour, oil, sugar.

Yeast and a little water.
We're gonna mix it.

And I'll let
these sit overnight.

We're gonna kick it off
with 8-ounce fresh Angus
beef burger.

A little seasoning here.
Next, we got the pork roll.

We got some caramelized
onions. Get these warmed up.

Press out the dough.

Press out the dough.

A slice of cheese.

And we're gonna add
the burger patty.

We got the pork roll.

There we go.

Caramelized onions.

We're gonna top this off
with spicy ranch.

Ranch, mayo.

Crushed red pepper.
Granulated garlic.
Cajun seasoning.

This kicks it up a notch.

Next, we got another slice
of American cheese.

We're gonna fold this baby up.

And it's ready for the fryer.

All right, here we go.

And we got
the Spartan Doughboy.

Spartan Doughboy.

This is by far
my favorite burger.

They took the recipe,
wrapped it in pizza dough,
deep-fried it...

It's literally the perfect
bite every single time.

It's like a blend
of the juices from the meat
and the American cheese,

and the onions, and it's all
wrapped up in the dough.

It's just the best combo.

Potato bombs! Pick it up.

Whether you're coming
for lunch, coming in
for dinner or happy hour,

appetizers, they've got
everything here.

appetizers, they've got
everything here.

[man] Tequila Shrimp Banger.

Why's it "Tequila Banger"?

[Elvis] The heat,
the tequila...

-Oh, so, like, bang.
-The bang. Yes.

Got it. First, we're gonna
make the sauce.

We have the mayo.
Thai chili sauce.

-Sriracha.
-A little sesame oil.

[Elvis] Cayenne pepper.
Garlic powder.

-Next up?
-Tequila.

I love this sauce
more and more.

-[Guy] Adobo seasoning.
-[Elvis] And a little agua.

Quick whisk.

All right.
Let's do the shrimp.

[Elvis] We're gonna dredge
the shrimp,

and then we're gonna flash fry
'em for about two minutes.

We add the tequila
banger sauce to the shrimp.

We add the tequila
banger sauce to the shrimp.

[rock music playing]

That's just what I need.
Not too much breading.

[clicks tongue] Little spice,
little kick out
of that tequila.

-Well done, my friend.
-Thank you.

I've tried all three items
that Guy had.

Shrimp Bangers,
the Turkey Apple Brie
and the Three Way.

[Guy] Smoke.

Nice tang.
That's a great sandwich.

That's a really
great sandwich.

We really took off after that.

Business just went up
20%, 30%, immediately.

Business just went up
20%, 30%, immediately.

When Guy came in with DDD,
the place just exploded.

To the point that
they needed another location.

One just couldn't contain
that much energy.

[Elvis] Coming right up.

So we have our location
in Atlantic City.

And our newer location
in Egg Harbor Township.

Not just food here,
but it's food on the 18th hole
at our Putt Stop.

-Thank you.
-You're welcome.

When do you guys
have time to sleep?

So overrated.

No, no... I mean,
40 years down the road,
I'll sleep forever.

Sleep when you're dead.

-Yep.
-Good motto.

[Guy] Coming up.

Is that a threat or a promise?

A pizza place in Vegas.

It's a conversation starter.

[Guy] Servin' slices--

Dude. Awesome.

...and sandwiches
from way back east.

-It's Buffalo style.
-Mmm.

-I mean, it's "wock and woll."
-Dad's Giambotta Pizza.

[upbeat music playing]

[Guy] I love when a transplant
from another state brings

their hometown favorites
to a brand-new audience.

Like this pizza place in Vegas
that I found in 2012.

They were bringing
cool Buffalo-style pie
to the hot Las Vegas crowd.

And now, they can introduce it
to twice as many people,

because they've opened
a second joint.

This is Naked City Pizza.

[dynamic music playing]

We need a quarter sheet
Rebel Pizza.

We need a quarter sheet
Rebel Pizza.

I've seen the shop on DDD.
We have a lot of great
pizza shops here.

But this one definitely
sets itself apart
from the others.

Half sheet Dad's pie up.

It's Buffalo style.
Oh, it's the best.

It's not too thin,
not too thick.

It's the best combination
of airiness and crispiness.

Mike,
Triple D Nation' s hungry,
we gotta get it going.

[Guy] He's right about that!

Because once their pizza
had a national audience,

owner Chris Palmeri had
to call in for reinforcements.

So his brother, Mike,
came west to help run
their two spots.

"Get naked."
Is that a threat or a promise?

"Get naked."
Is that a threat or a promise?

Oh, it's a conversation
starter.

[Guy] How did you come up
with "Naked Pizza"?

We started downtown
in the original "Naked City"
section of the neighborhood,

back from the showgirl days
or the Rat-Pack-era Vegas.

The Guinea Pie.

It's not that round pie
a lot of people do.

Big old squares, lots
of sauce. Lots of flavor.
It's delicious.

We got a half sheet
Guinea Pie.

White garlic sauce. Spinach,
meatballs, mozzarella
and ricotta cheese.

-Now we're gonna make up
our meatballs.
-Hit it.

So first thing we got
is our white onions and
our garlic that we sauteed.

-[Guy] Okay.
-Italian parsley.

Fresh mint. Fresh basil.

Fresh mint. Fresh basil.

[exclaims] It smells awesome.

Fresh bread crumbs.
Parmesan cheese.

Kosher salt. Little bit
of black pepper.

[Guy] I love
your measurements.

"Whoa-style."

[Chris] Gonna mix it up.

-Rip off a nice portion of it.
-A chunk.

Gonna go together.

-[Guy] Into the oven,
running at what, 650?
-[Chris] 650.

[Guy] Seven, eight minutes.

Out of the oven.

Ooh. A little kiss
of the mint.

-Tasty meatball.
-[Chris] Slice it
about four, five slices.

Now we're gonna put
together a pizza.

We got our dough.
Pound it out on the table.

Pinch and pull.
In Buffalo, they do
a full sheet pizza.

Pinch and pull.
In Buffalo, they do
a full sheet pizza.

Put down
our white garlic sauce
and chopped baby spinach.

Our chopped meatballs.
Whole milk
shredded mozzarella.

The in-house ricotta.

Finally, we hit it
with a little bit
of dried oregano.

[Guy] In the oven
at 650, how long?

[Chris] About seven,
eight minutes.

[Guy] You're gonna throw it
back on the deck though,
little crust on it.

[Chris] Put it down here.

So we're gonna go
right down the middle.

Boom. Twelve slices.

[upbeat music playing]

Very rich, very creamy,
good salt coming
out of that ricotta.

Very rich, very creamy,
good salt coming
out of that ricotta.

The meatballs are tasty.
Dude. Awesome.

-Do you make
red sauce pizza as well?
-Absolutely.

Dad's Giambotta Pizza.

It's got, uh, spicy homemade
sausage and, uh, some sweet
peppers, sweet basil on it.

Really good combo.

We start out
with the Galbani mozzarella.

Parmesan. Here's some raw,
white onion.

Roasted red peppers.
Crispy oregano potato.

Then we're gonna top it off
with Italian sausage.

Red sauce and a little bit
of dried oregano.

Put in our pizza oven
at 550. It's gonna cook
about 10, 12 minutes.

We're gonna finish this
with our fresh basil.

Finishing Dad's
Giambotta with the basil.

The sauce had a nice spice
to it. Like a-- Like a nice
Italian, like, pasta sauce.

The blend of the sausage
with the peppers
and the onions.

And the way the crust
that forms on the bottom
of these pies...

It's really, really great.

It's not just pizza. He's got
kind of all over the board
of things that he makes here.

[man] Beef on weck
for table four.

Wonderful sandwich.

-Is that weck "weady"?
-[man] Coming right up.

-Is that weck "weady"?
-[man] Coming right up.

It's a fancy Buffalo
roast beef sandwich.

So we're gonna start
with our top round
of our roast beef.

Season it
with some garlic oil.
Little bit of garlic powder.

Black pepper. Kosher salt.

We're gonna wrap it with foil.

Roast it off at about 350
for about two and a half,
three hours.

Take it out of the oven,
let it cool.

We're gonna reserve
all those drippings
that actually make our au jus.

Little bit of salt and pepper.
Mix it up.

Let it cook down.

The second most important
part is the weck seasoning.

Even parts sea salt
and caraway seed.
Give that a mix.

Even parts sea salt
and caraway seed.
Give that a mix.

Give them a little brush.
Oil and butter.

Then right
into our weck seasoning.

Now we're just gonna pop
these in the oven
for about two minutes.

Just till they're nice
and toasted on the outside.

Now we got our buns
and our beef. We're gonna
dip it in our hot au jus.

Serve it with a little side
of au jus.

-I mean, "weawy"?
-Really.

[Guy] "Wook" at the weck!

-[Chris] Homemade
roasted beef.
-Seriously.

[Guy] The meat's seasoned
really nice. It's medium rare.

On the weck roll.

On the weck roll.

I mean, it's "wock and woll."

It's a slow-roasted meat
that he does that is just
spot on.

It's got the salt and the rye,
and you dip it in the au jus.
And it tastes so good.

We need a quarter sheet
Royal Kourt.

Chris, you know, he started
off in a little food booth,
uh, in another establishment

-in town, and now he's got
his own restaurant.
-Cheers!

More room,
more kitchen space.
Game changer.

[man] Chicken finger sub
for table three.

Just remember.
When you come down
here and hang out,

the only thing he asks is...

-Get naked.
-[whistles] Get naked.

-[server] One more marinara?
-How are we doing, guys?

Let's feed
that Triple D Nation.

As if the Triple D plate
couldn't get any fuller...

The more places we check in
on, the more joints I add
to the list.

Triple D Nation special
in the window!

You guys set for now?

So we just gotta keep
catching up.

And we will.
Next time, on Triple D Nation.

It's illegal. It's illegal--
Illegal use of meat.

-Flag! [exclaims]
-Oh... [chuckling]

-Hit him on the head.
-[people exclaiming]

You're out of the game now.

Ah!

[laughing]