oh, that's good. i love this gravy. >> dave: give the boys the recipe for the joe beef swiss chard. >> fred: oh, it's amazing. we have a lot of swiss chard in the restaurant. and for years and years and years we used to serve it to customers and they never liked it. so what we started doing is we split the stems from the greens, we'll take the stems we'll blanch them in a presto oven and we'll juice them. >> anthony: i'm happy. >> fred: we'll take the juice, reduce it, then we'll char lightly the leaves. >> waitress: clam strips. >> dave: thank you kindly. >> fred: we'll chop them, season it, and combine both with a bit of butter. >> anthony: swap you a bit of bologna for a clam strip. >> fred: sometimes we put the peppers that we smoke in the smoker, we'll bake it in the oven with parmesan cheese and bread crumbs and then we'll toss it in the garbage. [ laughter ] >> dave: immediately. ♪ >> anthony: you know what i like to do on a sausage-fest themed