Bertcast

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.

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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

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I sit down with comedian, Chris Distefano. We talk about the 1975, treats, fasting, struggling with weight, performing for the troops, sharts, family time, and much more!  

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I sit down with comedian, Ralph Barbosa. We talk about what our kids would look like, pocket dogs, touring together, mushroom trips, hot sauce, who would carry our baby and much more!  

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Check out his new special “Ralph Barbosa: Cowabunga” on Netflix now! 

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Adam DeVine, Blake Anderson, and Anders Holm, aka The Workaholics, stop by the kitchen to talk about driving Ubers, spending stupid money, their new movie, and the fastest we’ve ever—you know... Plus, I’m making a fancy business dinner – Steak Florentine.

Go see the Workaholics crew live on their This Is Important Podcast Tour: https://www.tiitour.com 

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STEAK FLORENTINE W/ MASHED CAULIFLOWER AND WILTED SPINACH

MASHED CAULIFLOWER

INGREDIENTS:

Couple heads of cauliflower

Unsalted butter

Minced Garlic

Softened Cream Cheese 

Grated Parmesan

Salt

White Pepper

STEPS:

Chop cauliflower into manageable pieces

Steam cauliflower florets in boiling water until tender

Transfer to food processor

Melt butter and garlic; add to food processor

Add cream cheese, salt and pepper; puree until smooth

Transfer to a bowl; add parmesan and season to taste

WILTED SPINACH

INGREDIENTS:

Baby Spinach

Goat Cheese

STEPS:

Wash spinach and place in pan still damp

Cook until spinach has cooked down

Fold in goat cheese

STEAK FLORENTINE

INGREDIENTS:

Thick T-Bone Steaks

Salt and Pepper

EVOO

STEPS:

Pat steak dry; brush with olive oil

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I sit down with rap legend, Trick Daddy. We talk about going to prison on his 15th birthday, proper mancaping, being a husband in-law, his rap career, and much more!

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I sit down with comedian, Brittany Schmitt. We talk about touring with Shane Gillis, why she got sober, spitters, losing her mom, freezing our eggs, and much more!

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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.

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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.

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I sit down with comedian, Greg Warren. We talk about wrestling, cutting weight, his specials, Ila choking me out, never going on a scale, and much more! 

Watch His Special “The Salesman” Here: https://www.youtube.com/watch?v=ZtlUKRxYnVw 

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My wife and I sit down with author & motivational speaker, Rachel Hollis. We talk about why people don’t achieve their dreams, habit stacking, arrival beers, intrinsic vs extrinsic value, removing tension from your life, and Rachel gives me an intervention. 

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While I am baking sea bass, Dr. Drew and Adam Carolla talk glory holes, keto, and growing up poor. Plus, wait’ll you hear about the America’s Biggest Hog contest. Spoiler – I won’t win.

LEMON PEPPER SEA BASS WITH WILTED SPINACH

1. Sea Bass

INGREDIENTS:

Sea Bass

Lemon Pepper

STEPS:

Season both side of fillets with lemon pepper

Bake at 425° for 25-30 min, flipping halfway through.

2. Wilted Spinach

INGREDIENTS:

Baby Spinach

Pine Nuts

Minced Garlic

Feta Cheese

STEPS:

Toast pine nuts in pan

Add garlic 

Wash spinach and place in pan still damp

Cook until spinach has cooked down

Fold in feta cheese

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