- [Narrator] Protein-rich and sustainably raised, American Lamb is a versatile ingredient in any dish.

For recipes, nutrition information, and to learn more about our commitment to sustainability, visit AmericanLamb.com.

- Acropolis Realty Group, providing real estate services across the industry, including commercial development, residential sales, and residential and commercial leasing.

Learn more at acropolisrealtygroup.com.

- [Narrator] Gateway to the Finger Lakes Region, Syracuse is centrally located in New York State.

Syracuse has a variety of outdoor parks, year-round activities, dining options, and seasonal festivals.

More information at VisitSyracuse.com.

- Spatchcock Funk is in the house, our house and your house too.

You know where the party's at?

Wherever you're at.

We're gonna teach you how to throw the best parties, the best dinners, the best get togethers.

All you need is the people you love, and we'll take care of the rest.

Spatchcock Funk, dope food, strong drinks, great stories.

(subtle funky music) This is a love letter to our southern brothers and sisters.

There's something special about southern hospitality.

We've been blessed to get hit by it.

Man, I felt it all the way in my plums.

So it's time for us to return the favor by showing that love and being welcoming to old and new friends because that's just how you do it.

One of the best ways we can welcome people to the fold, some great food, a knockout drink, and a bumping party with the right people.

Today, we're gonna go low to raise the people up.

We're gonna celebrate new neighbors and bring people together, and we're doing it just like we were taught on those missions to Georgia, South Carolina, and all them states we love.

We've throwing a true, low country boil and it's all about fresh seafood, some great cocktails, but really, it's about the people.

So who you got?

We're about hugs, mean mugs, and shoulder shrugs, and we're here to show you how to great shrimp, great toss too.

Like I was saying, the best way to show hospitality to new friends, or to convert your enemies is to throw something real proper like, so it's time to get low.

This is Boiling Point.

(subtle funky music) (subtle funky music) (subtle cheerful music) Y'all, you wanna have a great drink for a great party, like a low country boil?

This is how we do it.

We have today, Southpaw Punch.

It's a honey lemonade drink, it's fantastic, and it's so named for a couple reasons.

The first reason because we're showing much love and respect for our brothers and sisters in the south.

The second reason for the Southpaw name is yours truly is a Southpaw, and one of my favorite people to drink with, my father-in-law, may he rest in peace, once said to me, the only thing that was really good about me was that I was a Southpaw, 'cause he was a Koufax guy, but we had drinks anyways.

So the first thing we're gonna make is the lemonade.

For lemonade, the big key ingredient, lemons.

So we juiced nine lemons and this is what we got out of it, about a cup and a half.

So squeeze 'em all in there, the pulp is fine.

Just scoop out the seeds.

After that, we've got a cup and a half of simple syrup and what basically we're doing here, man, we're talking science, y'all.

This is a chemistry experiment.

When you make things like sugar, lemon, juice like that, it creates a perfect solution so it suspends and it won't settle, which is pretty interesting.

To make that happen though, you need cold water, so we've got seven cups of ice cold water.

(water pouring) Once you've got this all in there, shake it up.

Just shake it, shake it, shake it.

Eventually, the color will be even all the way across, and you've got your homemade lemonade, better than any ones you're gonna find in the store and a lot cheaper too.

We're gonna mix things up, y'all, and mix up this punch, and this punch delivers the punch too, because it's not for the faint of heart.

We're taking that big old thing of lemonade we had, add that in, and then to make this really sweet and nice, we've got about a cup and a half of honey simple syrup.

All you gotta do, take a full bear of honey, 12 ounces, same amount of water over medium heat, heat it up, and then you've got this perfectly distilled, gorgeous mixture, and finally, maybe the big star of the whole shebang, this hootenanny is three cups of some good old southern whiskey.

(alcohol pouring) After that, just stir it evenly, and we're moving on.

We're ready to rock this thing.

Got the base of our punch, this honey, lemony, sunny goodness.

We go pretty high on it because we're trying to get pretty high here, and then just some club soda at the top.

Give it a stir.

You know how we like to stir it up.

Then we garnish it with a cherry.

(subtle pop music) That's some low down, dirty fun, Southpaw Punch.

(subtle pop music) (subtle pop music) All right, y'all, you're doing a cookout, low country boils, barbecues.

You got that smoky, hot, spicy flavor.

You want something to cut it, right?

With some acidity, some cool, chill parts to it, and for us, it's a tomato cucumber salad.

Now, when we were talking about this before, Alex was like, "Dude, don't make anything basic."

So he challenged us to make something a little bit extra, and that's where we're going, so this is roasted tomato cucumber salad and it gets pretty naughty.

Where we start though is we've got a bunch of tomatoes, cherry tomatoes, yellows and reds, and some of them, by the way, the yellows are from my garden, but here's a quick hack that we love.

You want to cut things faster, take two dinner plates, take some of your Toms, put 'em out here, get it nice and flat, little layer like that.

You might lose a couple down the side, so just eat 'em.

Another dinner plate, the flat side on the bottom, little teeny bit of pressure, serrated knife, and just like that, you're getting 20 done at a time.

So you've got those ready.

Take 'em into a mixing bowl, and we're dividing our tomatoes almost in half.

Three quarters of our two pounds of tomatoes, we're gonna separate from the other part of it.

Then we're gonna take about a quarter cup, a little bit more, maybe close to a half cup of olive oil and a tablespoon and a half of maple syrup and mix it all together.

As it cooks and roasts, it's gonna caramelize and create this really sweet, really cool thing.

We're also gonna throw in a little bit of salt, maybe a half teaspoon.

Then we're gonna stir it up.

Take a cookie sheet, preheat that oven, man, warm it up like I warm up a crowd to 350, and then spread it evenly across your cookie sheet, and don't worry, there's oil in here so it won't stick, and you're gonna go for about a half hour, maybe 35 minutes and see until it starts to caramelizing it brown on the edges.

If they seem like they're really roasted, you're gonna be okay with that, so let's put 'em in the oven.

Look at these caramelized, beautiful, amazing, hmm, tomatoes, man.

It adds this other sugary, beautiful element to it that just changes things up.

So we got the rest of our chopped up tomatoes.

We're gonna mix those in there.

Then we've got maybe a quarter cup of diced red onion, when whenever we're using any raw onions, we go with the red.

Then we've got three quarters to a cup maybe of quartered, seedless cucumbers.

After that, we've got a little bit of really nicely chopped basil, salt and pepper to taste, and then we poppin' bottles, y'all.

We got a tablespoon or two, in this case two, of champagne vinegar, half cup of crumbled goat cheese.

This is what really brings it together.

Some creaminess, a little bit of niceness with that vinegar pop.

Just mix it up and not only does it taste awesome, it looks great too.

So this chilled on a plate next to something hot, some ribs, some shrimp.

You got the right mix-ins for a party.

Let's see how we did.

A salad like this, you don't need anything else.

(subtle pop music) We're keeping it local, y'all, like we'd like to.

Now, for a low country boil, we're headed to the country to get some sweet corn.

Really brings everything together, doing it right.

(subtle rock music) - Hey man, Alex, nice to meet you.

- Alex, I'm Travis.

- Travis, I'm Matt.

- Nice to meet you, Matt.

- Nice to meet you too, bro.

So we're throwing a low country boil.

We got the seafood, we got all the fixings, but we need some of that good, sweet corn.

- And this is where you came for sweet corn?

- Yeah.

- But that's cow corn, Matt.

- Cow corn, dude.

- How was I supposed to know?

Listen, is that a corn maze?

- It is a corn maze.

- That's why we came here, Matt's afraid of corn mazes.

It's just what's meant to be.

- Is that because the corn's so much taller than you, Matt, or is it- - He'd be afraid of everything if that was the case.

- That's fair.

- So I'm not afraid of corn mazes and it's not that, it's not that, but sometimes ghosts might be there and I don't mess with ghosts, they don't mess with me.

We have to rain check.

- It's daytime, dude.

- Ghosts are cool in daytime.

- Yeah, what do you think is gonna happen?

You wanna race?

- Two go in, and one comes out.

- Yeah, I'm gonna, I'm gonna come out in a little bit, just look for him over the weekend.

- I don't know, it's three acres.

You might be in there for a while.

- Oh man, three acres?

It sounds big.

- Do you know how big an acre is?

- Not a clue, but I'm ready to, I'm ready to check it out.

- Okay.

- [Travis] We'll find you Monday, it's fine.

- All right, let's do it.

- All right.

- [Travis] There's the entrance, dude.

You ready?

- [Matt] Let's do it.

- Give you a ten second head start.

- I'll take it.

- One, two, three, four.

You gotta run faster than that.

Nine, ten.

Coming for ya.

(subtle funky music) (subtle funky music) (subtle funky music) (subtle funky music) Matt?

Matt?

(subtle pop music) - The star of this party, besides our awesome guests and our peeps in the south, is the low country boil, AKA frogmore stew, and we're gonna make it right now.

So we've got some water in here already going a little bit, a couple quarts of it.

We're gonna throw in two, 12-ounce beers.

Next, we're gonna add in a whole giant bulb of elephant garlic, which is basically this giant garlic, a little bit sweeter, it's kinda nice.

We're also gonna put in a couple shallots that we poked holes in, get some of that flavor in there.

Some black pepper, cayenne pepper, paprika, garlic salt, garlic and onion powder, some smoked paprika, old bay, some seasoned salt.

We're gonna add in also about a half cup of chopped parsley.

That's basically a handful.

You can go as high as a cup though because it's just nice for the color.

We've got one bunch of green onions, and then also, our friend Sherry taught us this.

She's lived around the world.

We're also adding some must go, that stuff in your fridge, everything must go.

It's been there too long.

So we had some chives, some oregano, a little bit of basil, couple of green onion stems, so we're gonna put that in and let this thing boil for about five minutes to get some flavor in there, and also too, we also believe as a cooking tool, everyone should own a paddle.

It's great for canoeing, it's great for, great for keeping people in line like on our crew, or in my house.

JK, JK, we're not justifying that, but it works awesome and it looks awesome.

Got our boil boilin'.

Now, we're gonna add in five pounds of red creamer potatoes that we've cut in half, but you can use salt potatoes, you can use Yukon golds with their baby ones.

We're gonna put that in there, and then you know how we get down.

Sometimes, we enjoy a sausage party and we got some smoked sausage here.

Three pounds of rope sausage, cut up.

Bring it back to a boil and let that go for 10 minutes.

The next thing, man, we're gonna get corny a little bit, but we've got eight ears of sweet corn that we've cut off the pointy end and cut into thirds, and I gotta tell you, man, like I dunno about you, but shucking corn is a pain and I painstakingly shucked all this corn.

So that's gonna go in for five minutes.

The most important part of a seafood boil, the seafood, y'all, and you can do different things in it.

People use scallops, crabs, all those things, but we're going shrimp, obviously, and we're also gonna use some mussels.

So we've got about 50 mussels we're gonna put in here.

We're gonna go for about three, maybe four minutes and bring it back to a boil temperature wise, and then add in the shrimp.

Now comes the shrimp, the important part.

So what we got are U-13 to 16 shrimp, meaning there's under 13 or 16 to get a pound.

That's the size we want, no different sizes than that, but also too, you'll notice we're leaving the shell on here.

We shelled them, drew a line in the back to pull the poop outta the back of it, but we leave the shells on because it adds more flavor to the potatoes and everything else that's in there.

So shells and shrimp heads can be useful when it adds flavor.

Now, we don't scrimp on the shrimp.

We got four pounds of shrimp that's going in here because everybody gets a bite of this.

Let this go for five minutes and then check on it.

When the shrimp is pink and looking great, then you're good to go, but five minutes should be good.

Y'all, we're at that point, the boiling point.

Let's see how we did with this awesome shrimp, just to make sure we're making sure everybody's safe and healthy.

Hm.

Yeah, that's ready to go.

At the party, we're gonna drag this across a newspaper-lined table and it's gonna jump.

For some northerners, you wanna drizzle some butter, some other flavors on that, but man, this is ready to go and ready to rock.

(subtle pop music) (subtle pop music) Yo, you wanna round out a killer party?

You need a baller dessert and coming straight from this great state of Georgia, we're making Georgia peach cobbler, and this is a recipe my dad taught me, y'all.

Using some canned peaches, which is great, but we're also gonna top it with something that just gets real naughty and we love it.

This is gonna be whiskey whipped cream.

So the first thing you want to do when you're getting all cold and chill with it is putting your metal bowl in the freezer for at least 20 minutes.

Also, the beaters.

(beaters whirring) Put those in the freezer too.

Finally, your heavy cream, that's gotta be really cold, so put that in the freezer for at least five, 10 minutes, but we're gonna take two pints.

Put that right in there.

Any basic whipped cream, heavy cream, and powdered confectioner sugar.

This is a cup, so we're gonna take this and whip it until we start seeing some stiff peaks form.

(blender whirring) Yeah, now we've got some of your basic whipped cream, but you know we don't go basic.

So we're gonna put in about teaspoon, maybe two of some vanilla extract.

This our friend made for us, which is awesome.

You get the whiskey going up in this thing, we're gonna put in about a quarter cup, some good old southern whiskey and then a pinch of salt, and then keep mixing it again.

(blender whirring) Now we beat it real good, go extra heavy, we want a little bit thicker, so it's gonna be on top of some hot stuff and that's gonna melt.

I mean, I put it on hot stuff sometimes too when the wife gets home from work, but let me tell you though, you want to taste as you go, and for me as a kid and even as an adult, nothing made me happier than my mom teaching me to cook and then handing me one of these things.

So this is how we usually taste it.

So my dad taught me this in the Boy Scouts and he would get a bunch of these animals running around, climbing trees, doing what, what they do when they're in Boy Scouts and somehow found a way to make this dessert that pleased everybody that was easy, so we could keep an eye on people and get it down.

So our boy, Kevin, helped us perfect this thing and we're gonna show you how to do it now.

To start out, the basic ingredients, we got a box of white cake mix, and this works really well because it just cooks evenly, you don't have to measure anything out, and we got a big old jar of peaches, and first, we're gonna pour some of the peach liquid that we can into that cake mix just a little bit to get some of the liquid in there and you'll feel it start to fill up, and don't worry if you get a peach or two in there.

After that, dump the peaches in your dutch oven and then take this cake mix, kind of squish it around, get that evenly mixed, and this is gonna prevent liquid from forming and getting too watery in it.

Not watery, the flavor will still be good, but it'll allow more robustness and respect the integrity of the cake mix, and we all about integrity up in this thing and we're gonna put that on there, squeeze it all out.

Then from there, I'm gonna take some vanilla and we like to go heavy on the vanilla.

Vanilla actually is more for the smell than the flavor, but can't go wrong with it.

Some cinnamon sprinkled across the top.

Then at least one stick of butter because let's face it, you can't go wrong with butter.

We're gonna cut it into tabs and then dot it all across.

Now this is oven ready, y'all.

We're gonna make sure that it goes in, 350 degrees for 50 minutes is the goal, but check it at 40 and golden brown, well you, you'll know it's done.

So that's one way to do it.

Another way to do it that we have to do when we're outdoors for a shrimp boil or other parties is to use charcoal.

So what you do is take the charcoal, get it perfectly white hot, warm, and then make a checkerboard pattern to open space, charcoal, open space, charcoal.

This allows wind to come through and keep feeding the heat.

Then put your top on and throw four or five charcoal briquettes on it.

That's gonna be about 35 minutes.

Yo, I get my peaches down from Georgia.

Look at this cobbler.

Beautiful.

I got the cinnamon, the butter all gooey and good and the cake's just fluffed right up.

Let's make ourselves a little taste and see how we do.

Look at this, all this cakey goodness.

Peaches, got that steam coming.

Yeah.

So you know how we do, make things a little extra special for all of y'all, got that whiskey whipped cream and we made a lot of it, 'cause we ain't shy.

Y'all, like a Southpaw, I'll use my left hand.

I'm diving in.

Now that's a dessert that's ready to party.

(subtle pop music) (subtle pop music) Y'all remember your first time?

- Well, mine was kinda special, it was in Italy with- - Italy?

- My Italian, also a virgin, boyfriend.

I was an exchange student.

- Whoa, whoa, whoa, whoa.

- What?

- Your first low country boil.

- Oh, those are not the words I would use to describe anything.

- It sounds like it was memorable though.

- Well, believe it or not, it's my first time.

- Oh yeah, baby!

Cause we like taking food virginity here at Spatchcock Funk, but it's funny because you're like a super adventurous eater and partier, so I'm glad that we get to do this together tonight.

Lemme tell you about a time though that it did not go down together the way I wanted it to.

It was my first like big boy wedding and I have a suit on and I'm in South Carolina, the mighty Palmetto state, and I get there, it's like a beach front wedding, like everybody's in seersucker and I meet this- - Were you the sucker?

- [Matt] I, I ended up being the sucker at the end of the night, so like cocktail hour was rolling around and I meet this young woman who happens to be from the great state of South Carolina.

So we're making small talk and everything and she's like, "We should catch up later."

So we have a drink as we're talking and then we sit down and I see the menus come out and they have this thing on it called frogmore stew, and I'm like, what?

- Frogmore?

- Frogmore stew.

- So wait, like you're just looking at this frog dish and you're intrigued by frog, like= - [Matt] Super intrigued.

- Based on what?

- Well, a couple things.

One, frogmore stew sounds like it might have frog legs.

I like both frogs and legs, so that's a good fit for that and I'm like, this could be good.

- You were trying to be adventurous?

- [Matt] Yeah!

I mean, you know, I'm trying to explore, experiment, I'm young.

- My legs and the frog's legs.

- Yeah, and maybe she's into that, who knows, right?

- Yeah, ribbit, let's go.

- So they bring out the food and they bring out these dudes in, carrying these cauldrons with white gloves on.

- Ooh, it got very Harry Potter just there.

(all laughing) - Yeah, yeah, there's floating candles and everything.

So the table's all laid out with newspapers, even though they're dressed up, and they just drain these big cauldrons across, shrimp, crab, everything everywhere, and I'm like in my glory.

- The best.

- I feel like my OCD is not handling this story well because I feel like you did say they just dumped outta the table.

Is that what you're saying to me?

- Yeah, yeah, yeah, yeah.

That's how we're doing it today too.

- What?

- Like, there's no plate?

- I mean there, no, no.

They tie your hands behind your back and you basically like, you like- - Wait, did this happen in prison?

- Wait, do we get bibs?

- You definitely get no bibs, no bibs.

- Lobster people get bibs.

- These aren't lobsters, dude, this is low country boil.

- Okay.

- We're running it.

- I feel like the low country is indicating to me that we're gonna like get down with it or something.

- [Matt] We are gonna get down and we're gonna get low, and that was my goal that night, right?

But it didn't exactly work out that way.

So I'm like mesmerized by this low country boil.

So I'm just like hammering this food and then people are going up getting seconds.

I'm on like my fourth plate, so I- - Which is very attractive to this woman you're trying to- - Well, so- - She's like four plates?

Hell yeah.

- [Matt] At this point, I thought the chances are over, right?

So I'm sitting there like pigging myself out.

My now white dress shirt is covered with like shrimp and everything.

- 'Cause you didn't have a bib.

- No bibs.

- No bibs.

- And she comes over and she's like, "You wanna dance?"

And I'm like, "Yeah, lemme just finish this."

And she like drapes off, clearly not happy with that answer.

- I would be like, that's the guy, that's the guy that's, text your friends right now, selfie now.

- True.

- I'd be like, selfie.

- Get fitted for- - Were there cellphones back then?

- Yeah, were there cellphones?

- There were not cellphones back then.

There were phones at least.

- I mean, 'cause you'd have to take a picture of food being dumped on a table, like straight up raw on a table.

- Oh yeah, and it was awesome.

Like there's a picture of me with the food.

Like that was the picture that I, that I'm always gonna remember, but end of the night, right?

I, we, we were in the after party.

- You just like wake boarding through the shrimp or?

- I was like running full speed and just belly flopping all the way down.

I was in my glory, like doing like snow angels in it and everything.

- It's no wonder that she doesn't wanna date you.

- Well, I see her at the after party and I'm like, "Hey, what's up?"

And she's like, "Ugh, you smell like shrimp."

I'm like, "I know, isn't it awesome?"

It turns out, it was not awesome, so.

- Nobody wants anybody to smell like low tide.

- Yeah, I mean my dating experience is not that expansive, but I do know when I smell someone that smells like fish.

Hmm, hard pass.

- You know what I, you know what?

I like the smell of fish and I like the smell of food and good people and I like y'all, 'cause y'all are good people.

- Well, cheers to that.

- Cheers.

- Better luck next time though.

- Yeah, yeah, hopefully there's not one.

(Lisa giggling) We got them friends in low places and we about making people feel the love, even if we just met 'em.

Like Will Guidara, unreasonable hospitality is what we're all about.

Making people feel like they're home even when they're not.

We make people feel valued and respected, so make sure you're about that too.

We got some things to do, so here's a tip.

- Hey, you ready to lose?

- All right, I gotta throw, I mean go.

Whether you're just with 'em or not, throw it down for your people.

Let's get low.

♪ We who are we are, yes, we rule our own lane ♪ ♪ Yeah, yeah ♪ Keep our heads up high ♪ Pushing on that chugging train ♪ ♪ Loving you makes the world spin faster, yeah ♪ ♪ Ain't enough days in the week for us to kiss ♪ ♪ Oh, oh ♪ Soul swinging - [Narrator] Protein-rich and sustainably raised, American Lamb is a versatile ingredient in any dish.

For recipes, nutrition information, and to learn more about our commitment to sustainability, visit AmericanLamb.com.

- Acropolis Realty Group, providing real estate services across the industry, including commercial development, residential sales, and residential and commercial leasing.

Learn more at acropolisrealtygroup.com.

- [Narrator] Gateway to the Finger Lakes Region, Syracuse is centrally located in New York State.

Syracuse has a variety of outdoor parks, year-round activities, dining options, and seasonal festivals.

More information at VisitSyracuse.com.