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Something’s Burning: Yung Gravy, Trevor Wallace, Pork Chops, Spray Tans and Me

Bertcast

English - November 14, 2023 20:00 - 52 minutes - ★★★★★ - 9.3K ratings
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Previous Episode: # 597 - Chris Distefano & I Don’t Cry Over Sweet Treats
Next Episode: # 598 - Building a Comedy Mafia with Mike Vecchione

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 https://bit.ly/3DC1ICg 
For TOUR DATES: http://www.bertbertbert.com 
For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 
For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  
 
For MERCH: https://store.bertbertbert.com 
 
Follow Me!
Twitter: 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 
Text Me: https://my.community.com/bertkreischer
Learn more about your ad choices. Visit megaphone.fm/adchoices

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 https://bit.ly/3DC1ICg 

For TOUR DATES: http://www.bertbertbert.com 

For FULLY LOADED AT SEA: http://www.bertkreischercruise.com 

For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com  

 

For MERCH: https://store.bertbertbert.com 

 

Follow Me!

Twitter: 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 

Text Me: https://my.community.com/bertkreischer

Learn more about your ad choices. Visit megaphone.fm/adchoices

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