V.I.S.

I sit down with comedian, Jessica Kirson. We talk about having 4 daughters, menopause, coming out, and much more! 

Stream her new special “I’m the Man” on Hulu April 25th

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# 673 - Jessica Kirson Is the Man

Stiff Socks hosts Trevor Wallace + Michael Blaustein stop by the kitchen for a good ol’ fashioned crawfish boil. We go in deep on porn, other comedians, and I spill a secret I haven’t told ANYONE.

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Recipe: Crawfish Boil
* 8 LBS crawfish
* 4 LBS shrimp
* Halved frozen corn
* Red potatoes
* Zatarians Crawfish shrimp + Crab boil Complete seasoning
* Zatarians Crawfish Shrimp + Crab Boil Seasoning
* Zatarians Liquid shrimp + crab boil garlic + onion flavor
* Distilled Vinegar 
* Powdered Chicken Bouillon
* Kosher salt
* Yellow onions
* Garlic pods
* Oranges
* Jalapenos
* Lemons
* Andouille Sausage
* Brown bags
* Butter

Steps:
1. Wash all crawfish until water is clear, getting rid of the dead ones
2. Add seasoning, lemon, orange, onion, garlic, and potatoes to 8 quarts of water in large pot
3. Bring water to a boil, then add crawfish, shrimp, and corn
4. Turn off heat and let sit for 20 minutes
5. Drain and serve
6. Melt butter and drizzle on top
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Something’s Burning: Trevor Wallace + Michael Blaustein + The Secret | S5 E10

I sit down with actor and comedian Billy Gardell. We talk about his incredible weight loss journey, addiction, getting sober, cheat meals, Mike & Molly, empty nesting, and much more!

The 2 Bears, 5K in Tampa is less than 1 week away! Sign up at https://www.2bears5k.com    

My new special “Lucky” is streaming now on Netflix!

Follow Billy

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# 674 - Billy Gardell is a Quitter

Comedian Iliza Shlesinger and her chef-husband Noah Galuten come by the kitchen so I can show Noah EXACTLY how to make his food… pulling recipes right out of his newest cookbook. And, not gonna lie – I killed it at the sausage bread.

Follow Iliza Shlesinger:
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Don’t miss out on all the action this week at DraftKings! Download the DraftKings app today! Sign-up using https://dkng.co/burning or through my promo code BURNING

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Something’s Burning: Iliza Shlesinger + Noah Galuten + The World’s Greatest Sausage Bread | S5 E11

I sit down with comedian Sam Jay. We talk about luck vs attitude, Coke vs Pepsi, shitting the bed, white food and much more!
  
My new special “Lucky” is streaming now on Netflix!

Follow Sam
IG:https://www.instagram.com/samjaycomic/

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Sam Jay is Black & Gay | Bertcast # 675

All four members of the band, ALEXSUCKS, come by the kitchen for corn dogs, French 75s, and tattooing that could definitely go aggressively wrong.

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Something’s Burning: Drinking Ladies Drinks and Tattooing Man Stuff with AlexSucks | S5 E12

I sit down with my Dad Al Kreischer to talk about his early days as a lawyer, his parents, what I was like as a kid, and much more! 

My new special “Lucky” is streaming now on Netflix!

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# 676 - My Dad Al Kreischer

Sugar Ray and Barenaked Ladies lead singers, Mark McGrath and Ed Robertson, swing by my kitchen to discuss the music industry, how their songs affected my life, and getting older. I make ‘em Chinese Chicken (of course) and we ALL sing One Week. Because, you have to. Catch them on tour TOGETHER this summer… 

Last Summer on Earth Tour - https://www.barenakedladies.com/tour-2

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Text Me: https://my.community.com/bertkreischerDRUNKEN NOODLES W/ CHINESE CHICKENDrunken Noodles:Sauce:* 3 TBS oyster sauce* 2 TBS light soy sauce* 2 TBS dark soy sauce* 1 TBS rice wine vinegar* ½ TBS fish sauce* 1 TBS brown sugar* 2 TBS waterStir-Fry:* 7 ounces dried wide rice noodles* 1 TBS sesame oil* 1 brown onion* 1 TBS grated garlic* 1 carrot, julienned* 1 bunch Bok choy, chopped* 4 scallion stems, sliced* 1 firmly packed cup basil leaves* Chili oil * Crushed roasted peanuts1. Mix together ingredients for sauce.2. Cook rice noodles, then rinse with cold water before draining.3. Heat sesame oil in pan. Add onion and garlic. Add carrot, Bok choy, spring onion, noodles, and stir-fry sauce. Toss well until combined. Remove and serve with basil leaves, topping with chili oil and crushed peanuts.Yu Xiang ChickenChicken Marinade: * ½ tsp kosher salt* 3 tsp potato starch* 4 tsp Rice Wine* 2 TBS light soy sauce* 1 tsp sesame oilSauce: * 2 tsp potato starch* 2 TBS white sugar* Salt* ¼ tsp light soy sauce* 4 TBS Rice Wine* 2 TBS Chinkiang vinegar* 1 tsp dark soy sauce* 2 tsp sesame oil* 2 tsp pure chili oil* ½ cup & 4 TBS waterStir-Fry:* ¼ cup cloud ear mushrooms* ½ cup peanut oil* 4-6 TBS chopped pickled red chilis* 2 spring onions, chopped, white and green parts separated* 4 TBS minced ginger* 12 garlic cloves, minced* 1-10 fresh red chilis * 6-20 dried red chilis, snipped into ½” pieces* ½ cup sliced bamboo shoots1. Slice chicken into thin strips. Combine chicken with salt, potato starch, rice wine, light soy sauce, sesame oil, mixing well, then let marinate.2. Combine all sauce ingredients to make sauce3. Chop spring onion, ginger, garlic, fresh red chilies, and snip the dried red chilis into ½” pieces. Drain and rinse bamboo shoots.4. Bring pot of water to a boil and add sliced mushrooms and bamboo shoots boiling for 1-2 minutes then drain in fine mesh strainer and rinse with cold water.5. Heat peanut oil over high heat then add marinated chicken, stir-frying for 40 seconds. Transfer to strainer and let excess oil drip back into wok. Remove all but 3 TBS of oil from wok.6. Heat oil in wok and add pickled red chilis. Then add spring onion white and light green parts, ginger and garlic. Add fresh and dried chilies cooking for 1 minute, then add sliced mushrooms and bamboo shoots.7. Add chicken and sauce into wok. Serve and garnish with dark green parts of spring onion.
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Something’s Burning: If We Had $60,000,000, We’d ALL Be Rich | Ed Robertson + Mark McGrath | S5 E13

I sit down with comedian Ari Matti to talk about growing up in Estonia, Kill Tony, bar tending, spring break stories, David Hasselhoff, the nest of emptiness, and much more!    

My new special “Lucky” is streaming now on Netflix!

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# 677 - Ari Matti is on Your Sleep Schedule

The full uncut audio from my show, Something's Burning with Bill Burr and Tom Segura. On this episode we learn how to make Korean Nachos. Find all ingredients and directions here in the description below. Subscribe to ATC to never miss an episode of Something's Burning: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=http%3A%2F%2Fbit.ly%2FSubscribeATC"> http://bit.ly/SubscribeATC</a> Full Recipe: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=http%3A%2F%2Fbit.ly%2FNachosSB1"> http://bit.ly/NachosSB1</a> More from All Things Comedy! <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=http%3A%2F%2Fwww.allthingscomedy.com%2F"> http://www.allthingscomedy.com/</a> Facebook: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Fwww.facebook.com%2FAllThingsComedy%2F"> https://www.facebook.com/AllThingsCom...</a> Twitter: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Ftwitter.com%2Fallthingscomedy"> https://twitter.com/allthingscomedy</a> Instagram: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Fwww.instagram.com%2Fall_things_comedy%2F"> https://www.instagram.com/all_things_...</a> Follow Bert! Instagram: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Fwww.instagram.com%2Fbertkreischer"> https://www.instagram.com/bertkreischer</a> Facebook: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Fwww.facebook.com%2FBertKreischer%2F"> https://www.facebook.com/BertKreischer/</a> Twitter: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Ftwitter.com%2Fbertkreischer"> https://twitter.com/bertkreischer</a> Follow Bill! Twitter: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Ftwitter.com%2Fbillburr"> https://twitter.com/billburr</a> Facebook: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Fwww.facebook.com%2Fbillburrofficial%2F"> https://www.facebook.com/billburroffi...</a> <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=http%3A%2F%2Fbillburr.com%2F"> http://billburr.com/</a> Follow Tom! Instagram: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Fwww.instagram.com%2Fseguratom"> https://www.instagram.com/seguratom</a> Twitter: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Ftwitter.com%2Ftomsegura"> https://twitter.com/tomsegura</a> Facebook: <a href= "https://www.youtube.com/redirect?event=video_description&v=4l9Mw7uwzuA&redir_token=r6lZl-Q-2WoNRzzZruqaFcRLmNh8MTU2NDg3NTk2NEAxNTY0Nzg5NTY0&q=https%3A%2F%2Fwww.facebook.com%2FTom-Segura-88598910215%2F"> https://www.facebook.com/Tom-Segura-8...</a> Recipe: INGREDIENTS Wonton Chips 2 tablespoons butter, melted 1 teaspoon canola oil 25 wonton sheets, halved diagonally salt Pork Butt 1 lb. pork butt meat 3 tablespoons sugar, divided use ¼ cup fresh grapefruit juice 2 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon finely chopped garlic 1 teaspoon kosher salt (1/2 teaspoon if using table salt) 1 tablespoon canola oil ½ cup mild cheddar ½ cup monterey cheese 1 cup shredded purple cabbage 1 Serrano chili, sliced Sriracha Crema ½ cup sour cream 3 tablespoons Sriracha sauce   INSTRUCTIONS To make wonton chips: Heat oven to 350 degrees. Line a bake sheet with foil. In a small bowl mix together butter and canola oil until well combined. Use a pastry brush and cover both sides of the wonton pieces with the butter mixture. Salt to preference. Bake for 12 - 14 minutes at 350 degrees F, rotate bake sheets half way through. Remove from oven and transfer chips to a cooling rack in a single layer. Set aside   To make Pork Butt. Sprinkle 1 tablespoon of sugar on each side of beef; set aside for 10 minutes. Pour grapefruit juice over beef and massage it into the meat; set aside for 10 minutes. Slice beef as thin as possible and set aside to make marinade.   In a large bowl, mix together remaining 1 tablespoon sugar, soy sauce, sesame oil and garlic. Toss sliced beef in marinade; set aside for 10 minutes.   Heat a 10 inch skillet with 1 tablespoon of canola oil. Cook and stir beef in three batches (batch cooking will prevent steaming the beef).   To assemble nachos: Heat oven to 425 degrees F. Cover bottom of casserole dish with wonton chips, layer with cheese and meat. Repeat once more and place assembled nachos into the oven and bake at 425 degrees F until cheese is melted. Serve with purple cabbage, sliced serrano chili and Sriracha Crema.

# 1 - Something's Burning Uncut - Bill Burr & Tom Segura

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