Bert Kreischer & Benny Blanco , Bertcast

Something’s Burning: Benny Blanco & Josh Weissman Are Unconventional Crime Fighters

17 Oct 2023 • 48 min • EN
48 min
No file found

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:   Follow Josh Weissman:   This episode is brought to you by Prize Picks. Get first deposit match up to $100 with promo code “Burning” at   This episode is brought to you by Factor. Get 50% off with promo code "burning50" at   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: Learn more about your ad choices. Visit

From "Bertcast"

Listen on your iPhone

Download our iOS app and listen to interviews anywhere. Enjoy all of the listener functions in one slick package. Why not give it a try?

App Store Logo
application screenshot

Popular categories