Dan Auerbach and Patrick Carney, more commonly known as the Black Keys, stop by the kitchen for some shrimp + grits and crispy chicken skins.  We also break down GOOD music and I offer them a gig on my new show they might not be able to say no to.  Plus, we breakdown ticket prices for concerts,  News Flash: it’s not the artists. 



Check out The Black Keys new album, No Rain, No Flowers and their upcoming tour dates - https://theblackkeys.com/pages/tour



Follow:

IG: https://www.instagram.com/theblackkeys 



CRISPY CHICKEN SKIN CRACKLINGS


  
8 - 12 chicken thigh skins



  
Kosher Salt



  
Olive oil spray (optional)





  
Preheat oven to 425 and line a baking tray with foil. Place a wire rack on top of the tray and spray the rack very lightly with cooking oil spray



  
Pat dry chicken skins with paper towel and sprinkle them with kosher salt



  
Place chicken skins in a single layer skin side down on your sprayed wire rack



  
Place the tray in the oven and bake for 20 minutes, flipping the chicken skins to skin side up halfway through the cook. 




NEW ORLEANS STYLE SHRIMP AND GRITS WITH CAVIAR

Shrimp Ingredients


  
1 pound large or jumbo shrimp 16/20 size- peeled and deveined



  
2 tablespoons blackened seasoning (can be homemade or store brand like Zatarains Blackened Seasoning)



  
3 tablespoon unsalted butter



  
2 tablespoon extra-virgin olive oil



  
½ pound spicy pork smoked sausage - diced or sliced thin



  
½ red bell pepper - fine dice



  
½ green bell pepper - fine dice



  
1 small yellow onion - fine dice



  
3 cloves garlic - crushed or grated



  
1 cups low-sodium chicken stock



  
1 cup heavy cream



  
2 tablespoons Worcestershire sauce



  
Salt and black pepper




Cheesy Grits Ingredients


  
2 ½ cups filtered water



  
2 cups half and half



  
1 ½ teaspoons salt



  
1 teaspoon garlic powder



  
1 teaspoon onion powder



  
¼ - ½ teaspoon cayenne



  
1 cup old fashioned corn grits



  
8 ounces freshly grated sharp cheddar



  
3 ounces freshly grated smoked gouda (optional)



  
6 tablespoons cultured butter



  
2 tablespoons creme fraiche



  
Salt and black pepper to taste




Garnish Ingredients


  
1 oz tin caviar



  
Chopped parsley



  
Finely sliced spring onion







  
Add water, half and half, salt, onion powder, garlic powder, and cayenne to a medium saucepan. Bring to a boil over medium-high heat. 



  
Very slowly pour in the grits to the boiling liquid, stirring quickly as you pour. Lower the heat to medium-low, cover the pot and cook the grits for 25-30 minutes, stirring at least every 5 minutes for an even cook with no lumps.



  
While grits are cooking, toss the shrimp with 1 tablespoon of blackened seasoning in a small mixing bowl and set them aside.



  
Heat the oil and butter in a 10 or 12-inch skillet over medium-high heat. 



  
Add the smoked sausage and cook for 3 to 5 minutes until browned. Add the peppers and onion and cook for 3 to 4 minutes until the vegetables soften. Add the garlic and cook for 30 seconds to a minute.



  
Season the mixture with 1 tablespoon of blackened seasoning and add the chicken stock, scraping up any browned bits from the bottom of the pan and bring to a simmer. 



  
Add the heavy cream and Worcestershire sauce, lower the heat a little and cook the sauce for 3 to 4 minutes until slightly thickened.



  
Add the shrimp and cook until the shrimp are opaque and the sauce has reduced a bit. This should take about 5 to 7 minutes. Season the sauce with salt and cracked pepper to taste and remove the pan from the heat.



  
Once the grits are thick and creamy, remove them from the heat and stir in cheese, creme fraiche and butter. Season the grits with more salt and cracked black pepper to taste.



  
Serve shrimp and grits immediately by spooning grits, shrimp and sprinkling with parsley and a little spring onion then a generous amount of caviar on top.




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Something's Burning: Breaking Down Ticket Prices With The Black Keys | S5 E20

I sit down with comedian Nate Jackson to talk about stage proposals, his new special, crowd work, his comedy club, his Dad the jump rope king, his rise as a comic, and much more! 



Check out Nate’s Netflix special “Super Funny” now! 



Follow Nate

YT: https://www.youtube.com/@NateJackson 

IG: https://www.instagram.com/mrnatejackson

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

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# 684 - Nate Jackson is Melting

Comedians Chris Porter and Brad Williams stop by the kitchen for some Haitian Hot Chicken… and we’re putting Brad’s new hot sauces to the test.  We also talk about Gallagher 2, Harvey Weinstein, and a bunch of other problematic topics.



Check out Brad’s tour + hot sauce: https://www.bradwilliamscomedy.com

Check out Chris’ tour: https://www.chrisportercomedy.com



Recipes: https://www.somethingsburning.show/recipes-season-5



Haitian Hot Chicken with quick pickles

Chicken:


  
6 - 8 Chicken Drumsticks, chicken legs skin on



  
1 tsp. kosher salt, plus more to taste



  
6 cloves garlic



  
3 scallions, roughly chopped



  
5 sprigs parsley



  
7 sprig thyme, stemmed if thick stems



  
2-4 deseeded habanero



  
½ green bell pepper, stemmed, seeded, and thinly sliced



  
2 tbsp. canola oil



  
1 large white onion, halved and thinly sliced



  
1⁄2 red bell pepper, stemmed, seeded, and thinly sliced



  
Freshly ground black pepper, to taste



  
3 tbsp. tomato paste



  
4 limes



  
1 orange



  
1 tablespoon Garlic powder



  
1 Bouillon cube



  
1 tsp Sugar



  
3 tablespoons Butter plus more for buttering bread



  
Slices white Bread





  
Cut two slits in the fleshy side of each leg to help absorb the marinade, place chicken in large bowl.



  
Make the marinade by putting garlic, scallions, parsley, thyme and habaneros in a Nutri bullet small blender and add juice of a lime and one tablespoon oil. Set aside 2 tablespoon in small bowl. 



  
Rub down chicken with orange and lime segments, squeezing the juice over. Place marinade on top of the chicken and rub the marinade all over the chicken firmly, massaging it in. Set the chicken aside covered for up to 25 minutes out of fridge or up to 24 hours in the fridge to marinade while you make your quick pickles.



  
Continue with chicken by heating oil in a Dutch oven over medium heat. Add enough oil to cover the bottom of the pot and sprinkle sugar in oil and warm. 



  
Scrape most of the marinade off the chicken and place chicken in the Dutch oven, cooking until well browned, regularly. About 11-15 minutes. 



  
Transfer chicken to plate and set aside, turn heat to medium low on Dutch oven, then add green bell peppers, and red bell peppers to the pot, season with salt and pepper, and cook, stirring, until just soft, 2 minutes.



  
Add tomato paste, garlic powder, bouillon and reserved marinade cook, stirring, for 4 minutes.



  
Add 2 cups water, bring to a simmer and add the chicken back to the pot, stir well, reduce heat to medium and cover, cook for 15 minutes.



  
Add onion slices and butter, cook another 5-10 minutes.




Pikliz: 


  
2 1/2 cups finely sliced RED AND GREEN cabbage 



  
1 medium carrot, julienned (in a pinch can be shredded carrot)



  
1 large shallot, finely sliced



  
2 habaneros, stemmed, quartered



  
6 sprigs thyme



  
8 whole cloves



  
4 garlic cloves



  
1 teaspoon kosher salt



  
2 cups distilled white vinegar



  
3 tablespoons lime juice



  
1 cup water





  
Pack the cabbage, carrots, shallots, habanero, thyme, cloves and garlic in a large 1 and ½ quart glass jar (with lid). 



  
Add the vinegar, lime juice, salt and water to a medium pot and bring to a boil. When vinegar mix is boiling carefully pour it over the vegetables in the jar. Seal the jar and gently turn the jar back and forth to make sure all the vegetables get coated. Set aside at room temp.




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Something's Burning: Little People Make Good Hot Sauce! | Brad Williams + Chris Porter | S5 E21

I sit down with comedian, René Vaca. We talk about his friend Ken Flores, Disney adults, his Dad’s story, the ICE raids and much more!

Follow René

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

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# 685 - René Vaca’s Dad Calls From Prison

Oz the Mentalist swings by the kitchen – and it does not disappoint. My sister, Kottie, her podcast partner, Sam, and their sons are all wowed by the mind games… and the crab legs.

Follow Oz the Mentalist:
https://www.instagram.com/ozthementalist

Check out Sam and Kottie’s podcast “Don’t Worry About It” 
https://www.instagram.com/dontworryaboutitpodcast
https://www.instagram.com/kottiekreischer
https://www.instagram.com/samanthamollen

For recipes click here: https://www.somethingsburning.show/recipes-season-5

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Something’s Burning: Oz The Mentalist’s Mind Games Make Bert Cry | S5 E22

I sit down with 90210 star, Brian Austin Green. We talk about Tony Hawk, being on 90210, Dancing with the Stars, his rap career, Luke Perry, first kisses, and much more! 



Follow Brian

IG: https://www.instagram.com/brianaustingreen



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



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# 686 - Brian Austin Green’s First Kiss

WWE stars Grayson Waller + Austin Theory stop by the kitchen for a recap of my WWE Monday Night Raw appearance with Tom... and bask in the glory of my epic choke slam. I make a traditional Australian brekkie and we chat about Aussie women, a wrestler’s diet, and why Emily Sears and I blocked each other.



Follow Austin: https://www.instagram.com/austin_theory 

Follow Grayson: https://www.instagram.com/graysonwallerwwe



Recipes: https://www.somethingsburning.show/recipes-season-5



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Something's Burning: Reliving My WWE Choke Slam Debut with Grayson Waller + Austin Theory | S5 E23

I sit down with comedian Jim Jefferies. We talk about reality shows, going out with Russell Crowe, couples therapy, his Dad, little league games, and much more! 



Check out Jim’s new Netflix special, Two Limb Policy, and The Snake finale on FOX both out on August 12th!



Follow Jim

IG: https://www.instagram.com/jimjefferies 

YT: https://www.youtube.com/@JimJefferiesOfficial



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

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# 687 - Jim Jefferies & The Snake

My former and current assistants, Andrew Hobson, Peter Juliano + Kyle Shaffer, come by the kitchen to relive some of their favorite memories of the road.  We make our bus specialty, Snee-Sny-Snackers, out of all the Something’s Burning leftovers from the week and toast to the upcoming tour.  It’s a roast of ME, some of the comedians that I travel with, and an eye-opener for Kyle, who’s about to head out with me on the Permission to Party World tour (starting Sept.18th).



Recipes: https://www.somethingsburning.show/recipes-season-5

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Something’s Burning: Bert’s Assistants Spill Secrets | Andrew, Peter + Kyle | S5 E24

I sit down with musician, John Driskell Hopkins. We talk about joining the Zac Brown Band, growing up in Georgia & Florida, early gigs, his experience with ALS, and John plays my favorite song of his!  



To help accelerate promising research, find a cure, and put an end to ALS once and for all, check out “Hop on a Cure” here: https://www.hoponacure.org 



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Something's Burning: Breaking Down Ticket Prices With The Black Keys | S5 E20

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