Episode Details

NFL Rookie of the Year (2012) Robert Griffin III and his just-as-impressively-athletic wife, Grete, stop by the New Orleans kitchen to chat about heptathlons, plaits vs braids, and being overprepared. Plus, I’m experimenting with upside-down cooking… and it goes as well as can be expected.

Follow Robert Griffin III:

https://www.instagram.com/rgiii

Follow Grete Griffin:

https://www.instagram.com/gretegiii

This episode is brought to you by Graza. Head to https://Graza.co and use BURNING to get 10% off of TRIO which includes Sizzle, Frizzle and Drizzle, and get to cookin’ your next chef-quality meal!

This episode is brought to you by Factor. Eat smart with Factor. Get started at https://FACTORMEALS.com/FACTORPODCAST and use code FACTORPODCAST to get 50% off your first box plus free shipping.

SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg

Double Down Las Vegas March 21 and 22 https://www.axs.com/series/25430/bert-kreischer-artist

Register to join us in Tampa, FL (or virtually) for the 2 Bears, 5K on May 4, 2025! https://www.2bears5k.com

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/

Follow Me!

X: 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

Threads: https://www.threads.net/@bertkreischer

Text Me: https://my.community.com/bertkreischer

Upside-Down Deep Dish Pizza, Garlic Knots + Beer Cheese

Upside-down pizza:

* 1 pizza dough

* Red onion

* EVOO

* Spicy sausage

* Pepperoni

* Garlic

* Marinara sauce

* Garlic butter

* Mushrooms

* Green pepper

* Sliced mozzarella cheese

Steps:

1. Heat oven to 400°.

2. Cook sausage and onion in deep pan.

3. Add desired toppings to pan.

4. Pour sauce over toppings, the lay sliced cheese to cover.

5. Top with crust; drizzle olive oil and garlic butter over.

6. Cook for 35 min, until the dough is golden brown.

7. Take out of oven, allow to rest and set-- then flip and serve

Garlic Knots:

* 1 1/3 cups warm water

* 2 ¼ tsp Platinum instant yeast

* 1 TBS granulated sugar

* 3 TBS olive oil

* 1 tsp salt

* ½ tsp garlic powder

* 3 ½ cups flour

* 5 TBS unsalted butter, melted

* 3 garlic cloves, minced

* 1 tsp Italian seasoning

* ¼ tsp salt

* ¼ cup grated parmesan cheese

* 2 TBS chopped fresh parsley

* Marinara Sauce

Steps:

1. Whisk warm water, yeast and sugar; let sit and rest while covered for 5 min.

2. Add olive oil, salt, garlic powder, and half of the flour.

3. Mix; add remaining flour, then mix again.

4. Knead the dough on a floured surface.

5. Grease a large bowl with oil and place dough into bowl, turning it to cover all sides of the dough in the oil. Cover bowl and let sit for 1 hour to let rise. When dough is ready, punch it down to release the air.

6. Preheat oven to 400°.

7. Shape dough into knots and arrange on cooking sheets.

8. Let sit an additional 30 minutes before baking.

9. Melt butter then add garlic, Italian seasoning, and salt.

10. 10.Brush top of the knots with seasoned butter; bake for 20 min.

11. 11.Remove; brush with the remaining butter mix + sprinkle with parmesan cheese and parsley.

Beer Cheese:

* 4 TBS unsalted butter

* 6 TBS flour

* 1 ½ cups half and half