Yung Gravy, Trevor Wallace, Pork Chops, Spray Tans, and Me | Something’s Burning | S3 E9

Something’s Burning S3 E9: 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. Watch Trevor Wallace's new stand-up special Trevor Wallace: Pterodactyl on Prime Video: https://amzn.to/49x5FFM Follow Yung Gravy:   / yunggravy   Follow Trevor Wallace:   / 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 SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X:   / bertkreischer   Facebook:   / bertkreischer   Instagram:   / bertkreischer   YouTube:    / akreischer   TikTok:   / bertkreischer   Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer 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