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: https://www.instagram.com/itsbennyblanco/   Follow Josh Weissman: https://www.instagram.com/joshuaweissman/   This episode is brought to you by Prize Picks. Get first deposit match up to $100 with promo code “Burning” at https://www.PrizePicks.com/BURNING.   This episode is brought to you by Factor. Get 50% off with promo code "burning50" at https://www.FACTORMEALS.com/burning50.   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 https://bit.ly/3DC1ICg  For TOUR DATES: http://www.bertbertbert.com  For FULLY LOADED AT SEA: http://www.bertkreischercruise.com  For FULLY LOADED FESTIVAL: https://fullyloadedfestival.com     For MERCH: https://store.bertbertbert.com    Follow Me! Twitter: http://www.Twitter.com/bertkreischer   Facebook: http://www.Facebook.com/BertKreischer   Instagram: http://www.Instagram.com/bertkreischer   YouTube: http://www.YouTube.com/user/Akreischer  TikTok: http://www.TikTok.com/@bertkreischer  Text Me: https://my.community.com/bertkreischer