Something's Burning

Bert Kreischer invites his favorite comedians, actors and musicians into his kitchen to cook for them

S3 E11: Desires with a Side of Ice Cream for Fortune Feimster & Jay Pharoah 12/13/2023

S3 E11: Desires with a Side of Ice Cream for Fortune Feimster & Jay Pharoah Fortune Feimster and Jay Pharoah come to the kitchen for some homemade ice cream sandwiches and chunky white Russians. We’re also talking about fetishes and revealing our REAL names. Shane Torres’ special “The Blue Eyed Mexican” is out NOW: Follow Fortune Feimster: Follow Jay Pharoah: This episode is brought to you by Nuts.com. Receive a free gift and free shipping when you spend $29 or more at This episode is brought to you by Talkspace. Get $80 off your first month at This episode is brought to you by Prize Picks. Get first deposit match up to $100 with promo code “Burning” at SUBSCRIBE so you never miss a video For TOUR DATES: For FULLY LOADED AT SEA: For FULLY LOADED FESTIVAL: For MERCH: Follow Me! Twitter: Facebook: Instagram: YouTube: TikTok: Text Me: HOMEMADE ICE CREAM SANDWICHES Vanilla Ice Cream INGREDIENTS: Heavy Cream Whole Milk Sugar Fine Sea Salt Vanilla Extract Ice Cream Maker STEPS: Pour 2/3 of the cream, sugar, and salt into a saucepan Warm until sugar is dissolved Remove from heat; add remaining cream, milk, and vanilla extract Stir to combine and chill in fridge Pour chilled mixture into frozen ice cream maker insert Churn according to manufacturer directions Chocolate Chip Cookies INGREDIENTS: AP Flour Cornstarch Baking Soda Salt Unsalted Butter Brown Sugar Granulated Sugar Egg + One Yolk Vanilla Extract Semi-Sweet Chocolate Chips STEPS: Mix flour, cornstarch, baking soda, and salt in one bowl With a mixer, beat butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy Add egg + yolk and vanilla extract; continue mixing on medium-high speed Decrease speed to low and add dry ingredients Add chocolate chips and mix until combined Scoop out cookies and place on a greased baking sheet Bake for 12-15 min at 350° Remove and allow to cool completely (best to freeze before assembling sandwiches) Brownie INGREDIENTS: AP Flour Baking Soda Brown Sugar Granulated Sugar Eggs Unsalted Butter Semi-Sweet Chocolate Chips Vanilla Extract Salt STEPS: Melt butter and chocolate chips in microwave Once cooled, whisk in both sugars Whisk in eggs and vanilla extract In a separate bowl, whisk flour, baking soda, and salt. Pour the chocolate mixture into the flour mixture and combine. Pour batter on greased, lined baking sheet Cook for 12-15 min at 350° Remove, cut and allow to cool completely (best to freeze before assembling sandwiches) Sandwiches STEPS: Sandwich ice cream in between two cookies or brownies Add sprinkles along the edges, if desired Freeze before eating for best result /episode/index/show/f496bf9f-f6fd-4245-88fc-50360bd533e1/id/29050228

S1 E9: Cookin’ Chicken Parm for My Heroes Colin Quinn and Nick Di Paolo 12/05/2023

S1 E9: Cookin’ Chicken Parm for My Heroes Colin Quinn and Nick Di Paolo Subscribe to Shane Torres’ YouTube page to watch his new special “The Blue Eyed Mexican” premiering December 10th at 4PM PST: Colin Quinn and Nick Di Paolo not-so-patiently watch as I cook them Chicken Parm Sandwiches in this season 1 flashback. We also talk about how the industry is changing and Colin’s hatred of cheese. Follow Colin Quinn: Follow Nick Di Paolo: This episode is brought to you by BetterHelp. Get 10% off your first month at Subscribe to the new Something's Burning podcast page Apple Podcasts: Spotify: CHICKEN PARMESAN SANDWICHES INGREDIENTS: * Boneless, skinless chicken breasts * AP flour * Large eggs * Panko breadcrumbs * Kosher salt * Black pepper * Olive oil * Tomato sauce (store-bought or homemade) * Grated parmesan * Sliced provolone * Baguettes STEPS: 1. Put chicken breasts between 2 pieces of parchment and pound down with a mallet until about ¼” thick. 2. In separate bowls, set up a dredging station: * Flour in one bowl * Beaten eggs in one bowl * Panko breadcrumbs in one bowl 3. Season chicken with salt and pepper. 4. Dip chicken into flour, then eggs, and finally coat with panko; set aside. 5. Repeat until all the chicken is coated. 6. Heat oil in large skillet; fry chicken in batches, turning halfway until golden brown. 7. Transfer to a paper-towel lined plate to drain excess oil. 8. Slice open baguettes and place on baking tray. 9. Layer chicken on bottom slice, then sliced provolone. 10. Bake at 350° until the cheese is melted on top 11. Ladle pre-heated tomato sauce on top 12. Top with bread and slice in half. SUBSCRIBE so you never miss a video For TOUR DATES: For FULLY LOADED AT SEA: For FULLY LOADED FESTIVAL: For MERCH: Follow Me! Twitter: Facebook: Instagram: YouTube: TikTok: Text Me: /episode/index/show/f496bf9f-f6fd-4245-88fc-50360bd533e1/id/28943828

S3 E10: Josh Peck, Jason Nash, and I Make Amends and Lasagna 11/28/2023

S3 E10: Josh Peck, Jason Nash, and I Make Amends and Lasagna Josh Peck and Jason Nash come by the kitchen for some lighthearted conversation about making amends, rock bottom, and therapy. We’re also making eggplant lasagna and pitching box-office gold: “America Sings in High School” and “Sister Act 3: The Sisters Meet Bert. Follow Josh Peck: https://www.instagram.com/shuapeck Follow Jason Nash: https://www.instagram.com/jasonnash This episode is brought to you by Prize Picks. Get first deposit match up to $100 with promo code “Burning” at https://www.PrizePicks.com/BURNING. This episode is brought to you by Factor. Get 50% off with promo code "burning50" at https://www.FACTORMEALS.com/burning50. SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer EGGPLANT LASAGNA INGREDIENTS: * Thinly Sliced Eggplant * Salt * Olive Oil * Ground Beef * Marinara Sauce * Italian Seasoning * Ricotta Cheese * Shredded Cheddar Cheese * Thawed Frozen Spinach * Egg * Shredded Mozzarella Cheese STEPS: 1. Sprinkle eggplant slices with salt to draw out the moisture; pat dry. 2. Roast eggplant at 350° for 15-20 min 3. Cook ground beef on stove 4. Add marinara sauce and Italian Seasoning; remove from heat 5. Combine ricotta and cheddar cheeses, thawed spinach, and egg 6. Spread layer of marinara sauce on bottom of greased casserole dish 7. Add a single layer of eggplant 8. Cover with ricotta mixture, then sprinkle with mozzarella cheese 9. Pour marinara sauce on top and repeat the layers until all the ingredients have been used up 10. Cover with foil and bake at 350° for 30 min 11. Uncover and continue baking for another 15-20 min lightly with salt and pepper. 16. Serve warm with mustard. /episode/index/show/f496bf9f-f6fd-4245-88fc-50360bd533e1/id/28831008

S1 E8: Hard Core Lessons are Learned with Donnell Rawlings & Red Grant 11/21/2023

S1 E8: Hard Core Lessons are Learned with Donnell Rawlings & Red Grant Donnell Rawlings and Red Grant are schoolin’ me on how to host a cooking show WHILE I’m cooking up Game Day snacks for them. Follow Donnell Rawlings: Follow Red Grant: MINI MONTE CRISTO SANDWICHES INGREDIENTS: * White sandwich bread * Ham lunch meat * Turkey lunch meat * Sliced Swiss cheese * Crisco * Eggs * Milk * Krusteaz pancake mix * Cinnamon * Salt * Powdered sugar * Raspberry jelly STEPS: 1. Remove crusts and flatten out bread with rolling pin. 2. Top with one slice ham, one slice turkey, and one slice swiss cheese 3. Roll sandwich to form a log; slice into 3 pieces 4. Put prepared sandwiches in the fridge to set up 5. Heat Crisco in big blue pot for deep frying. 6. Make the batter by whisking eggs and milk. 7. Add pancake mix, cinnamon, and salt to egg/milk mixture 8. Dip sandwiches into batter; deep fry until golden brown 9. Dust with powdered sugar and make the football laces using raspberry jelly BUFFALO CHICKEN DIP INGREDIENTS: * Butter * Shredded chicken * Frank’s Red Hot * Lemon juice * Sour cream * Cream cheese * Shredded white cheddar cheese * Blue Cheese * Chives STEPS: 1. In a cast-iron skillet, melt butter over medium-high heat. 2. Add shredded chicken and Frank’s Red Hot; simmer until the sauce has reduced by half, 2 to 3 minutes. 3. Turn off the heat; stir in lemon juice, sour cream and cream cheese until combined. 4. Sprinkle shredded White Cheddar Cheese over the top. 5. Bake at 375° until bubbling around the edges and the cheese has melted, about 10 minutes. 6. Immediately garnish with ¼ cup blue cheese and chopped chives. SCOTCH EGGS INGREDIENTS: * Eggs * Flour * Crushed corn flakes * Ground sausage * Salt and pepper * Mustard STEPS: 1. Place eggs in a small saucepan; add cold water to cover. 2. Bring to a boil; remove from heat, cover, and let stand for 3 minutes. 3. Carefully drain, then fill pan with ice water to cool eggs 4. Gently crack shells and carefully peel 5. Place eggs in a bowl of cold water; cover and chill until cold. 6. Place flour in a wide shallow bowl and crushed corn flakes in another wide shallow bowl. 7. Form sausage into thin patties 8. Lay 1 soft-boiled egg on top of sausage and wrap sausage around egg, sealing to completely enclose. 9. Repeat with remaining sausage and eggs. 10. Whisk eggs in a medium bowl to make egg wash. 11. Dip sausage-wrapped egg into flour, shaking off excess, then coat in egg wash. 12. Roll in corn flakes to coat. 13. Heat oil to 375° in a large heavy pot 14. Fry eggs, turning occasionally and maintaining oil temperature of 350°, until sausage is cooked through and breading is golden brown and crisp, 5–6 minutes. 15. Use a slotted spoon to transfer to paper towels to drain; season lightly with salt and pepper. 16. Serve warm with mustard. SUBSCRIBE so you never miss a video For TOUR DATES: For FULLY LOADED AT SEA: For FULLY LOADED FESTIVAL: For MERCH: Follow Me! Twitter: Facebook: Instagram: YouTube: TikTok: Text Me: /episode/index/show/f496bf9f-f6fd-4245-88fc-50360bd533e1/id/28743508

S3 E9: Yung Gravy, Trevor Wallace, Pork Chops, Spray Tans and Me 11/14/2023

S3 E9: Yung Gravy, Trevor Wallace, Pork Chops, Spray Tans and Me I turn my kitchen into a spa for Yung Gravy and Trevor Wallace… there’s nothing like the smell of spray tans and sizzling pork chops at the same time. And while we each take a turn at getting branded and going into the booth, we’re also discussing the finer points in life… like one-night-stands, hammocks, and Gravy’s camp counseling career. Follow Yung Gravy: https://www.instagram.com/yunggravy Follow Trevor Wallace: https://www.instagram.com/trevorwallace This episode is brought to you by Nuts.com. Receive a free gift and free shipping when you spend $29 or more at https://Nuts.com/burning BLACKENED PORK CHOPS W/ SAWMILL GRAVY AND COLLARD GREENS COLLARD GREENS INGREDIENTS: * Olive Oil * Chopped Uncooked Bacon * Chopped Country Ham * Chopped Onion * Chicken Broth * Apple Cider Vinegar * Brown Sugar * Crushed Red Pepper Flakes * Collard Greens, destemmed and roughly chopped STEPS: 1. Add olive oil to instant pot and hit sauté 2. Add bacon, ham, and onions; cook 4-5 min 3. Deglaze pot with some chicken broth, scraping bits off the sides. 4. Add rest of the chicken broth, apple cider vinegar, brown sugar, and crushed red pepper; stir to combine 5. Pack collards in well; close instant pot and switch to pressure cook 6. Ensure valve is set to “seal” and set for 5 minutes 7. Let it naturally release for 20 min SAWMILL GRAVY INGREDIENTS: * Ground Sausage * Butter * Almong Flour * Heavy Cream * Water STEPS: 1. Brown sausage in a skillet, breaking into small pieces 2. Add butter and almond flour; whisk 3. Add heavy cream while whisking until combined 4. Season with salt and pepper 5. Add water as needed to thin out gravy; simmer 3-5 min BLACKENED PORK CHOPS INGREDIENTS: * Pork Chops * Paprika * Sea Salt * Garlic Powder * Onion Powder * Cayenne Pepper * Black Pepper * Thyme * Oregano * Cumin * Butter STEPS: 1. Combine all the spices in a bowl 2. Melt butter 3. Dip pork chop into butter, then spice mixture 4. Cook in a skillet for about 5 min on each side 5. Serve with gravy overtop SUBSCRIBE so you never miss a video For TOUR DATES: For FULLY LOADED AT SEA: For FULLY LOADED FESTIVAL: For MERCH: Follow Me! Twitter: Facebook: Instagram: YouTube: TikTok: Text Me: /episode/index/show/f496bf9f-f6fd-4245-88fc-50360bd533e1/id/28639928

S1 E7: Fat Bert and Fat Bobby Kelly …with Michelle Wolf 11/07/2023

S1 E7: Fat Bert and Fat Bobby Kelly …with Michelle Wolf From the Something’s Burning vault – back when I was fat and so was Bobby Kelly. Plus, Michelle Wolf’s talking about her acid reflux, which is something Bobby and I know all about. We also dive into our thoughts about reading, our favorite foods, and I make Eggs Benedict on Cheesy Biscuits. Follow Bobby Kelly: Follow Michelle Wolf: This episode is brought to you by BetterHelp. Get 10% off your first month at CHEESY BISCUIT EGGS BENEDICTION BISCUITS INGREDIENTS: Buttermilk Sour Cream AP Flour Baking Powder Baking Soda Salt Cold Butter Shredded Cheddar Cheese Sliced Scallions STEPS: 1. Whisk together buttermilk and sour cream in a small bowl. 2. In the bowl of a food processor, combine flour, baking powder, baking soda, and salt; process until blended. 3. Scatter cold butter patties evenly over the flour and pulse until the mixture resembles coarse meal 4. Transfer to a large bowl. 5. Add the buttermilk mixture to the flour mixture; fold until just combined. 6. Transfer the dough to a floured work surface; knead until it just comes together, adding extra flour as necessary. 7. Roll the dough into a 12” square; fold sides in to form a 4” square. 8. Press the square down and roll it out again into a 12” square. 9. Sprinkle cheddar cheese and sliced scallions over the dough square; fold into a 4” square again. 10. Roll the dough again into a 12” square. 11. Cut six 4” rounds out of the dough with a floured biscuit cutter. 12. Transfer to a parchment-lined baking sheet, spacing them about 1” apart. 13. Form the dough scraps into a ball; knead and repeat rolling process until big enough to get more biscuits. 14. Brush the tops of the biscuits with the melted butter; bake at 425° until golden brown and well risen, about 15 minutes, rotating the pan halfway through. 15. Allow to cool for 5 minutes EGGS BENEDICT INGREDIENTS: unsalted butter large eggs egg yolks fresh lemon juice cayenne or hot paprika Kosher salt and freshly ground pepper white distilled vinegar Kosher salt English muffins Canadian bacon chopped chives chopped dill, tarragon or parsley STEPS: 1. Make the hollandaise: * Melt unsalted butter in a small pot over medium heat until it’s foamy but not beginning to brown, 3 to 4 minutes. * Place egg yolks and 2 teaspoons water in a blender. * Start blending, and, working very slowly, add the hot, melted butter until it’s all incorporated. * Add lemon juice and cayenne; season with salt and pepper. * Transfer to a small bowl, and place plastic wrap directly on the surface so it doesn’t form a skin; set aside. 2. Poach the eggs * Fill a medium pot with 3” of water. * Add vinegar, season with salt and bring to a simmer * Using the handle of a spoon, stir the water with a clockwise motion. * Gently crack an egg into the center of the pot, letting the water swirl around it and allowing the white to envelop the yolk. * Repeat with remaining eggs — you could probably do up to four at a time. * Check the eggs after 4 minutes: Use a slotted spoon to lift an egg out of the water, and feel the white for firmness. If it's not quite done, slide it back in for another minute or so. * Let cook until the whites are just set, but the yolks are still completely runny 4 to 5 minutes; let eggs drain on a towel-lined plate. * Set aside. 3. Cook ham in a medium skillet over medium-high heat until golden brown and just crisp at the edges, about 6 minutes. 4. Assemble the Benedicts: English muffin, bacon, egg, hollandaise; top with chives. SUBSCRIBE so you never miss a video For TOUR DATES: For FULLY LOADED AT SEA: For FULLY LOADED FESTIVAL: For MERCH: Follow Me! Twitter: Facebook: Instagram: YouTube: TikTok: Text Me: /episode/index/show/f496bf9f-f6fd-4245-88fc-50360bd533e1/id/28547300

S3 E8: THE WORKAHOLICS IN “CAPITAL STORMERS” 10/31/2023

S1 E6: I Kissed Chris Distefano and Sal Vulcano 10/24/2023

S3 E7: Benny Blanco & Josh Weissman Are Unconventional Crime Fighters 10/17/2023

S3 E7: Benny Blanco & Josh Weissman Are Unconventional Crime Fighters If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters. Follow Benny Blanco: https://www.instagram.com/itsbennyblanco/ Follow Josh Weissman: https://www.instagram.com/joshuaweissman/ This episode is brought to you by Prize Picks. Get first deposit match up to $100 with promo code “Burning” at https://www.PrizePicks.com/BURNING. This episode is brought to you by Factor. Get 50% off with promo code "burning50" at https://www.FACTORMEALS.com/burning50. Here’s what I tried to make: 1. SPICY CURRY PUFFED CHICKPEAS INGREDIENTS: Chickpeas Kosher Salt Vegetable Oil Smoked Paprika Ground Coriander Ground Cumin Ground Ginger Ground Tumeric Ground Cinnamon Ground Cardamom Cayenne Sugar Garlic Powder Onion Powder STEPS: Preheat oven to 350° Drain and rinse chickpeas. Place in a pot with water and kosher salt over high heat; boil for 10-12 min – until they are mushy, but don’t lose their shape. Drain and transfer to a baking sheet Dry in preheated oven for 5 min Heat vegetable oil in dutch oven Whisk all seasonings in a bowl until combined In small batches, gently lower chickpeas into hot oil; fry for 1-2 min Drain on paper towels Season generously immediately 2. GRILLED PORK SECRETO PORK INGREDIENTS: Ground Coriander Ground Cumin Kosher Salt Garlic Powder Pork Secreto SALSA VERDE INGREDIENTS: Tomatillos; husked and cut lengthwise White Onion; cut in half Vegetable Oil Serrano Chilis Garlic Cloves Cilantro Zest and Juice of Lime CORN RELISH INGREDIENTS: Jalapeno Corn Kernels Chopped Cilantro Olive Oil Freshly Squeezed Lime Juice Kosher Salt STEPS: Preheat oven to broil Combine tomatillos and white onion; add vegetable oil and toss until fully coated. Place on a baking sheet lined with foil; put under the broiler for 5-6 min or until vegetables are charred and blistered. In a blender, combine tomatillos, onion, serrano chilis, garlic, cilantro, lime zest and juice; blend until smooth and season to taste with Kosher salt. Heat grill and generously oil the grates. Grill jalapeno until charred on all sides; wipe off char, slice in half, deseed, and dice. Combine diced jalapeno, corn kernels, cilantro, olive oil, and lime juice; stir until incorporated and season with salt to taste. In a small bowl, whisk together coriander, cumin, salt, and garlic powder. Pat pork dry with paper towel; season generously on all sides with spice mix. Place pork on hot grill for 2 min; rotate 45° to create hatch marks. Flip and repeat on the other side. Thinly slice pork and serve topped with a spoonful of salsa verde and a scoop of corn relish. SUBSCRIBE so you never miss a video For TOUR DATES: For FULLY LOADED AT SEA: For FULLY LOADED FESTIVAL: For MERCH: Follow Me! Twitter: Facebook: Instagram: YouTube: TikTok: Text Me: /episode/index/show/f496bf9f-f6fd-4245-88fc-50360bd533e1/id/28346849

S1 E5: Red Rocks Prequel with Dan Soder, Big Jay Oakerson, and Me! 10/10/2023

S1 E5: Red Rocks Prequel with Dan Soder, Big Jay Oakerson, and Me! If you missed us at Red Rocks last week, get your Dan Soder and Big Jay fix with this season one revisit when I made them Wawa-Inspired Apple Fritters. Follow Dan Soder: Follow Big Jay Oakerson: WAWA-INSPIRED FRITTERS 1. Fritters INGREDIENTS: Bread flour Instant yeast Granulated sugar Fine sea salt Whole milk, warmed Pure vanilla extract Large egg yolks Unsalted butter, at room temperature Sweet-tart baking apples, such as Honeycrisp or Pink Lady, peeled, cored, and cut into 1/2-inch chunks Granulated sugar Ground cinnamon Vegetable oil, for frying STEPS: 1. In a stand mixer with the paddle attachment, stir together the bread flour, instant yeast, sugar, and sea salt. 2. Add warm milk, vanilla, and egg yolks; mix until smooth. 3. Add remaining flour and butter; mix until dough is soft and smooth. 4. Cover the bowl with plastic and let rise for an hour. 5. While it’s rising, melt unsalted butter in skillet 6. Add chopped apples; sprinkle with sugar, cinnamon, and sea salt. 7. Cook until tender and the liquid is a syrupy glaze (about 10 min) 8. Allow to cool completely. 9. Roll out dough to ½” thick 10. Spread apple mixture onto ½ the dough; fold over other half to cover apples. 11. Cut the dough into ½” strips, then into ½” pieces in cross pattern 12. Scoop up the pieces and rearrange, cutting again in a cross pattern 13. Form dough into a 12” x 3” log; sprinkle with flour and slice into 12 pieces. 14. Coat baking sheet with flour; transfer fritters, smashing pieces of dough together and press into each one into a flat round. 15. Let them rise until puffy, about 20 min. 16.Fry in 2” of hot oil, about 2 min per side. 17. Remove and drain; allow to cool slightly before glazing 2. Glaze INGREDIENTS: Powdered sugar Pure maple syrup Pure vanilla extract Warm water STEPS: 1. Sift powdered sugar into a bowl. 2. Add maple syrup and vanilla; stir until smooth. 3. Add enough water to form a loose glaze. SUBSCRIBE so you never miss a video For TOUR DATES: For FULLY LOADED AT SEA: For FULLY LOADED FESTIVAL: For MERCH: Follow Me! Twitter: Facebook: Instagram: YouTube: TikTok: Text Me: /episode/index/show/f496bf9f-f6fd-4245-88fc-50360bd533e1/id/28279832