Something’s Burning: A Lot of Clickbait-y Topics with Jim + Nikki Norton | S4 E22
Comedian Jim Norton and his wife stop by my kitchen for a sampling of skewers, some kimchi fried rice, and more s*x talk than I usually chat about. Sounding and latex are top of the list.
2Bears5K is BACK and we’re bringing a GUEST BEAR! Join Bert, Tom, and Jelly Roll for the 2nd annual 2bears5k. Get off the couch, grab your running shoes, and meet the Bears on May 4th in Tampa, FL. Register NOW at https://2bears5k.com
Follow Jim Norton:
https://www.instagram.com/jimnorton
Follow Nikki Norton:
https://www.instagram.com/msnikkinorton
This episode is brought to you by Cornbread Hemp. Head to https://cornbreadhemp.com/BURNING and use code BURNING at checkout.
SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg
Shirts vs. Skins with Nikki Glaser, Tony Hinchcliffe and Adam Ray as Dr. Phil during THE BIG GAME WEEKEND in New Orleans February 8 https://www.ticketmaster.com/bert-kreischer-shirts-vs-skins-with-new-orleans-louisiana-02-08-2025/event/1B00615EF5BB59D3
Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist
For upcoming TOUR DATES: http://www.bertbertbert.com/tour
Catch me on NETFLIX
For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com
For MERCH: https://store.bertbertbert.com/
Skewers with Kimchi Fried Rice
Shrimp Teriyaki Kabobs
* 6 bacon slices cut into thirds
* 1 LBS raw shrimp
* 8 oz package baby bella mushrooms
* 16 cubed fresh pineapple
* 1 tsp garlic pepper seasoning
* ½ honey teriyaki sauce
* 12 slices of bacon
1. Let shrimp marinade in teriyaki sauce for 12 hours
2. Thread bacon wrapped shrimp with peppers, mushrooms, and pineapple then sprinkle with garlic seasoning
3. Grill about 8—10 minutes, flipping occasionally. Brush honey teriyaki sauce halfway through cooking.
4. Cook bacon, crumble, and sprinkle on top of shrimp
Lamb Lollipops:
* 1 LBS lamb chops
* 1 cup brown sugar
* ½ TBS ground ginger
* 3 cloves garlic
* ½ cup soy sauce
* 1 TBS sambal chili garlic paste
* 2 TBS EVOO
1. Whisk brown sugar, ginger, garlic, soy sauce, and sambal. Marinade pork chops in this for 4-6 hours.
2. Cook pork chops in oil over medium-heat. Bring extra marinade to rolling boil in sauce pan, should become thick and syrup-like. Brush this over chops after they have cooked.
Miso Black Cod Skewers:
* ½ cup mirin
* ½ cup sake
* 2/3 cup miso paste
* 2/3 cup cane sugar
* 2 Cod filets
1. Boil the mirin and sake for 3 minutes
2. Add in sugar, miso then cook for a few minutes making sure it does not boil. Then let cool.
3. Cube fish into small bite sized pieces then pour cooled mixture over fish. Let marinate for 6 hours.
4. Broil the fish for around 7 minutes.
Suya Beef Stickers:
* 2 rib eye steaks
* ¼ cup roasted peanuts
* 1 TBS garlic powder
* 1 TBS onion powder
* 1 ½ tsp smoked paprika
* 1 TBS white pepper
* 1 TBS cayenne pepper
* 1 TBS hot ground pepper
* 1 TBS chicken bouillon
* 2 TBS vegetable oil
* Salt to taste
1. Preheat oven to 450 and lightly spray cooking sheet with oil.
2. Peel roasted peanut and grind them, careful not to turn them into a paste.
3. Mix garlic powder, onion powder, paprika, white pepper, cayenne, hot ground pepper, bullion, and ground peanuts.
4. Add 2 TBS oil onto sliced beef and half of the spice mixture. Let sit for an hour.
5. Rub the steak into the remaining spice mixture, add to skewers, drizzle with oil, then grill for about 3-5 minutes each side until cooked.
Kimchi-Fried Rice
* 2 cups cooked rice
* ¼ cup water
* 1 cup chopped kimchi
* ¼ cup kimchi juice
* 2-3 TBS gochujang
* 3 tsp toasted sesame oil
* 1 tsp vegetable oil
* 1 TBS roasted sesame seeds
* Furikake
1. Heat oil in pan and stir fry kimchi
2. Add pre-cooked rice, kimchi juice, water, and gochujang to pan and stir well.
3. Remove from heat and add sesame oil, sprinkle with sesame seeds and furikake
Learn more about your ad choices. Visit megaphone.fm/adchoices
New Zealand