- [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, (upbeat music) 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.

(upbeat music fades) (hard rock music) The Funk Squad is about the environment.

We protect it so we can party in it too.

Good old field parties, fishing, climbing the mountains, it's all good.

But you know how we get down.

We like it rough and dirty.

- All right, settle down, dude.

- We're talk about off-roading y'all.

We like to take things off script and connect with that crunchy fox, Mama Nature.

We want to show her the love and grind out some gears and crawl over some trails.

And you know, we packin the heat, and some fixings too.

That's just how we roll.

Let's fire it up and go get these things stuck.

This is "On All Four".

(hard rock music continues) (engine revs) (rock music fades) (upbeat house music) You wanna go adventuring, off-roading?

You need a drink that's adventurous and a little bit out of bounds and off the trail.

So, today we're making the Headlight.

This is a jalapeno limeade.

It's not too spicy, but it's a little bit creative, like we like to be.

And it keeps things different.

It also lives as a mocktail too, because we're operating heavy machinery on the trail and in the bedroom later on, if you get my drift.

What we wanna make is a drink that's gonna really be bright, but also not too powerful, not too hot.

So the limeade is something more fun and different than lemonade.

You make it at a party you bring it to your friend's house and you're like, "Ooh, Limeade."

It's cool and different.

And that's where this drink lives.

So the key ingredients, are limes, jalapenos, and kiwis.

So the kiwi, we're gonna start with a kiwi and we're gonna make a kiwi infused vodka.

So you're gonna take a mason jar, pop that open, and we've got about five kiwis that are in here.

And you'll notice these are golden kiwis, which are fun.

They're a little bit sweeter than the green kiwis.

And they also add in a little bit of sweetness that makes this limeade balance out.

So it's not too sour.

We've also, as you've noticed, peeled these kiwis.

The skin on it actually, can add some bitterness into the vodka, and we don't want that.

But you know what?

Like the thing, other reason why we chose Kiwis, is the sweetness, but also if you're going off-roading, you need some Kiwis to make some good decisions and grind around.

So we got that.

Then we're gonna add around three cups of vodka.

(upbeat music continue) We're gonna let that sit for two or three days.

We go three and shake it up every little bit, like, you know, a day or two, once or twice a day, shake it, then you're good to go.

So that's one key ingredient.

When we're out there in the environment trying to take care of mother nature, we want to use reusable stuff as much as we can.

And for the drink also, by the way, 'cause we've got people driving and grinding, we wanna make sure people are kind of like not getting too turned up.

So we have a setup now, where we're gonna let them add their booze as needed, depending on who's driving or who's not.

Now to make that work, we're actually gonna bring flasks with us.

And flasks, one of my favorite things.

When I was a kid, y'all, my grandfather used to carry a flask on his jacket.

And I was like, "That's the coolest thing ever."

We're at like church, he's using it, we're having breakfast, he's using it.

He's at work all day.

Nah, just kidding.

He didn't get down like that most of the time.

So we love the flask games.

Let's talk about the flask a little bit.

One of the things that makes flask valuable, is it lets you get booze into places it doesn't always usually live at.

I'm not saying work, but maybe go to a concert or somewhere else and you know, you don't want to actually buy the drinks there.

A disposable flask like this is awesome, because it's actually a suntan lotion bottle.

So security's checking in, they're like, "Oh, cool, suntan, bring it in."

We also like the disposable flasks too.

You can fill those up and if you're getting patted down into a stadium, you put that into your belt under your shirt, and that's one area they don't check.

And if they are, you're in the wrong stadium.

Fish flask, all sorts of flasks work.

But we like this one.

So we've pre-made some of our kiwi Vodka You always have a, when you're using a flask, they have little flask funnels.

(upbeat music continues) The base of limeade is lime juice, y'all.

So we've got six cups of lime juice that we painstakingly squeezed.

And it takes a lot of limes, but it's worth it.

Every good bartender will tell you, fresh lime juice or fresh lemon juice is where it's at, particularly for the base of such a baller drink here.

What turns into limeade is actually a really cool jalapeno simple syrup that's pretty easy and fun to make.

Add two cups of water, two cups of sugar, two quarter de-seeded and de-ribbed jalapenos.

The zest of one lime, the zest of one orange.

Then over medium heat, just stir it until the sugar dissolves for about 10, 15 minutes.

Once the sugar's dissolved, turn off the heat, take it off the heat, cover it, let it steep for about a half hour and it'll cool off.

We've got our lime juice painstakingly squeezed out and we're making a limeade now.

So lemonade limeade is typically three parts, your lemon or lime, and then one part sugar.

And we're using simple syrup because then it won't settle.

So we're gonna add in our two cups of jalapeno simple syrup.

And now we've got our portable container, so it won't break and leave any glass in the woods.

And it's good for the environment.

So we're gonna take it and shake it up, baby.

So, we're out in the field, we're gonna use some plastic containers, because we wanna protect the environment.

But if you're doing this at home for a summer party, something like that, you can use a glass.

So we're gonna take it, we're gonna pour it.

(upbeat music continues) Now in the field, we're gonna have one of our flasks with us.

And we're gonna put in about as much as we want.

And this is a stiffy, about two ounces.

Now if you're out in the home environment, we like to garnish it with a jalapeno wedge and a lime wheel.

(upbeat music continues) Mm.

Don't drink and drive, but drink this drink.

(upbeat rock music) You want to get nuts?

Let's get nuts.

We're making lug nuts.

This is our salty crunchy snack, while we're out there tearing up the trails.

What we're gonna use is big old Peruvian corn nuts.

You can buy these in 14 ounce bags and they're awesome.

The Hispanic section of your market, in the Latin supermarket, they're just awesome to use.

We create this cool buttery flavor.

As a kid growing up, and even now as an adult, semi adult, the way these things taste, man, just bring me back and get me excited.

Sometimes people will add or flavor 'em with all sorts of stuff.

We make it basically, 'cause we've tried it with everything.

So we're gonna take our bag and we're gonna add around two cups of water.

Enough to cover 'em.

And we're gonna let that sit overnight.

Some people, and we've done this many times, we've used beer, white wine, chicken stock, all sorts of stuff.

And that gives it some flavor and some color, but honestly, the water brings out the best, buttery corn flavor.

So let that sit overnight after they're done soaking.

Take your cookie sheet, lay out some paper towels on there.

And it's weird, because we've let 'em soak and water overnight, but we wanna also get as much excess moisture out as possible.

So take 'em by a handful of time, pat 'em dry, then we let 'em sit for one hour out in the air.

Our corn kernels have dried out.

And let's face it, I could probably use some drying out too.

Get a big metal bowl.

Take the corn nuts.

Add 'em, two tablespoons of sunflower oil.

We've tried everything.

Canola, vegetable, everything you're thinking about.

And this is what works best.

It gives you the buttery flavor, treats it right.

Actually, when you're buying things like this in the store that are pre-made, like corn nuts and those type of things, they usually use palm oil or sunflower oil.

This is better than palm oil.

We prefer sunflower oil, because sunflowers are prettier than palms.

Jk.

Jk.

Because it's more neutral and it allows the buttery taste to come through.

It's a little bit more expensive, but it's also easier to find.

Got some cooking spray on our sheet, spread 'em evenly in a single layer, so they're not on top of each other.

Preheat your oven to 400 degrees, not 390, not 410, 400's the perfect one.

We're gonna put it in there for 40 minutes.

But every 10 minutes, take a look at it, give it a stir at 20 minutes, definitely.

But see how they're going.

Start to see the color change.

We wanna get into a dark golden brown.

To save your time and ours, we had a batch going in the oven.

We're gonna get 'em into a big metal bowl.

So we've got fine sea salt crystals, we're gonna sprinkle in there to a level that we like.

And we usually go maybe half a tablespoon, a couple of teaspoons, 'cause the salt goes far, and brings out all of that buttery goodness.

So, it's gonna taste good the next day in a reusable container, because that's what you do when you're going out in nature.

But they're also really great hot too.

I just gotta try these, make sure everybody's safe.

You know what I mean?

(beep) (host crunching) Lug nuts.

Ready to roll.

(rock music) (instrumental hip hop music) - John, what's up bro?

- Hey, how are you?

Good to see you.

- Great to see you too, buddy.

- Hey, thanks for coming.

- Thanks for having us.

- All right.

- So we're making a bourbon, smoked meatloaf.

And the star of the meat mix is your awesome lamb.

- Oh, wonderful.

Well our lamb is grass fed, pasture raised, and it's all produced right here on site.

Wanna see some?

- I sure do.

- Dude, he's talking to the Greek guy.

- Oh.

(host laughs) (hip hop music continues) - Wow.

- These guys.

- Hey.

- Beautiful.

- Hey guys, this is my son, JJ.

- JJ, nice to meet you.

- JJ, what's up man?

- So are these lamb or are they sheep?

- So these are lamb, they're pasture raised, all natural grass.

They're beautiful.

They make great wool, great meat.

- Awesome.

Look at this guy.

I think he wants to eat you.

- Yeah, so that's one of our guard dogs.

They protect the lambs.

And this is where nutritious meats delicious.

A three ounce serving of lamb gives you all the B12 you need for the day.

Additionally, high in selenium, high in zinc, really good, healthy for the human body, and and most importantly, super high in conjugate linoleic acid, CLA.

Really important for human health.

- I've been low on selenium lately.

- Yeah, I can tell, you look it, but you won't be up for this.

Beautiful, tasty, delicious.

This is awesome.

- Awesome.

Let's grab some, yeah.

(upbeat music) - Smoke 'em if you got 'em.

We are making bourbon, smoked meatloaf, actually into a sandwich.

And we call it the smoking transmission.

Because if it's smoking on the trail, we got a great crew with us, they can fix it.

So we're gonna fix them and absolutely killer, smoking hot sandwich.

And it's a meatloaf.

It's my grandmother's recipe that we've kind of moved around and got to get to the perfect place.

She liked bourbon, she liked to drink, liked to make meatloaf.

So that's what we're gonna do.

Before we do anything else though, we took a bunch of wood chips for our smoker, which is smoking right now.

And we soak them in bourbon for two days, then dried it for two days.

So, all of the chips smell like bourbon and that's pretty dope.

We've got our big bowl and we've got three pounds of meat in here.

We've got a pound of 80/20 ground beef.

We got a pound of veal, ground veal.

And from Ellie's acres we just scooped up, we got a pound of lamb.

Now another way to help the environment is to buy stuff locally.

From local farms, farmers markets.

Do right by the environment.

Buying small usually means there's gonna be shorter distances, less emissions in the atmosphere.

It's just better overall.

It's on the way to keep earth going the right direction.

So let's get this sandwich in the right direction.

First, we got the ground meat.

The next thing we're gonna do is we are gonna shred mushrooms.

It gets more moisture into it as it's cooking, which is really dope.

And it's just a fun way, a new thing to do.

So we've got a couple baby portobellos, two, tree.

Now we're added some shredded Parmesan cheese.

Maybe a cup, but we like to go heavy, 'cause we like.

it just like a friend group, you gotta bind things together.

For us, the binding thing is parties, hanging out, being there for each other.

For a meatloaf, it's breadcrumbs.

So we're putting in some seasoned Italian regular breadcrumbs.

Don't use Panko for this one.

After that we got two, also locally produced eggs.

Add some milk, whole milk, get the fattiness in there.

Got a pretty big chopped up white onion.

We got garlic powder.

Keep the vampires away.

Onion powder, little salt, some ground black pepper.

And my grandmother's secret ingredient, that kind of brings them together, poultry seasoning.

Last but not least, eight ounce can of tomato sauce.

You can use different things to mix it, but we like to mix by hand.

And sorry Stephanie, but I'm taking my ring off here.

No, just kidding.

I'm not gonna do that.

But I don't wanna get the any ring jewelry, you don't want that into your mixing.

And I only take off my wedding ring for mixing meatloaf or when I'm out of town.

So get your hands dirty.

Just kidding.

Get your hands dirty here, and mix this up until it's all about the same color.

Stephanie and Alex might not agree, but your boy's not perfect.

And I forgot the two best ingredients.

We're gonna put a table spoon, of pure maple syrup.

And then because we put bourbon on everything today, we're gonna put a tablespoon of bourbon in there too, and then mix it all up again.

Our recipe makes about eight generous servings.

So what we've got here, are two, nine by five loaf pans.

And what we've done is put a bunch of tinfoil in them and sprayed it, so we can actually lift it out and put it in the smoker.

So, set your meatloaf mix over to the side, get your two things in front of you.

Take half of it, you're gonna place it into your pan and then spread it out evenly.

So you fill it up as close to the edge as you can and press down, so we can get those tight corners on it.

So meanwhile, while the smoker's going, every few minutes, we're adding some more bourbon on top of those wood chips and getting that bourbon flavor going.

Then we're gonna bake 'em in the oven.

So we're gonna get a really, really, really great mix.

This is the trick with the foil, when we're smoking it, the loaf is shaped like the loaf pan, then we're gonna put it back in later on.

But we can lift this out, and then when we put it into the smoker, we can roll up the size a little bit, get some of the meat exposed, and you're gonna get a lot of the smoke into the thing itself.

So we get all that bourbon, gorgeous smoky flavor.

(upbeat music) After three hours, we've pulled these outta the smoker and then we're gonna glaze it.

Now the maple glaze we put on a couple times during the three hour smoke session.

And then we're gonna do it one more time before it goes in the oven at 375 for about 45 minutes.

To make the bourbon maple glaze, about a half cup of maple syrup, about a quarter cup of bourbon, quarter cup of brown sugar, couple tablespoons of yellow mustard, over medium heat for about 15 minutes, stirring occasionally until it gets a little syrupy.

Now slide them in and glaze 'em one or two more times over the 45 minutes.

Look at this beautiful meatloaf.

We're gonna go extra, and we're gonna fry this puppy for our sandwich.

So we're gonna open it up, take a slicer, we're gonna slice off.

We're gonna go about inch and a half thick, and see that good juiciness.

And it's gonna fall apart in the pan a little bit, which we want, and then we're good to go.

(upbeat music continues) Ooh, look at this sexy little smoke show.

We got melted American cheese all over the top of it.

And this is not just regular American cheese, 'cause we do love America, but this is sharp American cheese, so it's gooey.

It's got this nice little bite too, almost like a cheddar.

Then we're gonna hit it with some pickled red onions, little tartness to combat all that sweet bourbon-y, maple syrupy goodness.

Our bourbon ketchup we're gonna put on the top bun.

For an easy bourbon ketchup, few tablespoons, a bourbon, 16 ounce can of tomato sauce, six ounce can of tomato paste, teaspoon or so of liquid smoke, little bit of apple cider vinegar, garlic powder, onion powder, couple tablespoons of brown sugar, salt, pepper.

Couple shakes of hot sauce over medium heat.

Heat it all together for about five minutes until it thickens up and you're good to go.

And how we roll, how we're gonna roll tomorrow when we're rolling our four wheelers around, wrap it in the foil, we're gonna put on top of the engine block, heat the engine, let it go, and it's just gonna melt the cheese and heat everything to perfection.

Let's check the transmission.

(upbeat music fades) All engines are a-go.

(upbeat music) When we're partying, we look to have a treat and we're going off in the woods, ripping, dipping and diving so, not only are we gonna make a treat, we've got a treat for you, because we have a treat of a person.

My great homegirl, the awesome Ariel.

- Hey Matt.

- How are you?

- Good, how are you?

- Good.

You ready to bake?

- I am.

Let's get it going.

- So the reason why we're bringing her here, is not just 'cause she's fun.

Like I work out with this girl six times a week.

We hang out a lot and she's here to kind of babysit my cooking, like she babysits me at the bar sometimes, because my baking skills pale in comparing to hers.

And that actually happens to the gym too.

Is that true?

- Sometimes.

- The deal here is we're making a whoopy pie with almost like denser chocolate chip cookies.

All right.

And then instead of like whipped cream, we're making a stabilized filling, like a Jeep, like anything else got stabilizers.

- Yeah, I love it.

- Now a lot of people, including me, aren't as great bakers as she is, and a lot of other friends that we have.

So this one is a shortcut to make a really great cookie, using some kind of pre-made ingredients.

So I'm gonna start us out by putting in a box of about 19 ounces.

We're using brownie mix, right?

So that's gonna make things get a little chocolatey and deep like we want.

So we're gonna take that, and then I'm gonna put our exit- - Hold on, I got a tip for you.

- Okay.

- When you're baking, add your chocolate chips, or whatever you're going to mix in to your dry ingredients first, mix it up and it'll help it spread more evenly as it bakes.

- Love it.

And I love spreading things evenly, like my jokes.

So let's throw those in there and we'll mix that up.

Okay, got a cup of chocolate chips.

Got a quarter cup of flour.

So your tip, just mix it like this?

- Mhm.

- Okay.

- Perfect.

- Three tablespoons of water, and a quarter cup of vegetable oil.

Now we're gonna add a couple eggs in here.

So, what are some ways to make sure you don't mess up the ingredients?

'Cause it's like chemistry sometimes.

- It really is.

So, one tip I guess that I could give is that you wanna be very precise with your measurements.

- Okay.

- You can do that by using a scale to weigh out your ingredients, rather than using cups.

Ah, If you have a scale, and if you're up for that.

- Yeah, I'm up for it.

I mean a little late for that now, I guess.

- That's all right.

It'll be perfect.

- We got our oven preheated to 350.

We got a greased cookie sheet.

Let's make some cookies.

- Let's do it.

- All right.

So when you're scooping this at home, like my girl's doing here, she is very clean and proper.

So she's using two things, instead of her hands getting all messy.

But this gets you more uniform size cookies.

Is that right?

- I would say so.

So this kind of batter gets pretty messy.

So we are just gonna drop them right onto the sheet.

- Yeah, let's cream some stuff up.

- Hold on.

First we got a cup of butter.

- Okay.

- Cup of sugar.

And we're gonna do a splash of vanilla.

- Yeah.

Okay, ready?

- Let's do it.

- I can go?

- Yeah.

(mixer whirring) - So I made a stabilizer.

So it is flour and milk that we heated up and kept stirring, so it forms this thick paste and that's gonna keep our cream filling, this icing, kind of together so it holds its sturdy shape.

- Awesome.

- All right, let's do it.

(mixer whirring) We're just gonna keep doing this till it gets to a whipped cream consistency.

- All right.

- We got those stiff peaks like whipped cream.

So now we're just gonna refrigerate it, 10, 15 minutes and now we can start building some cookies.

- Awesome.

(upbeat music continues) I don't know if I can eat all of this.

- I like my chances.

- Maybe we should make them a little smaller.

- Let's try 'em.

- Okay.

Mmhm.

- Fat tires, let's hit the road.

(upbeat music fades) (hard rock music) (upbeat electronic dance music) Yo, having this great time with some great people like y'all, makes me think about maybe my favorite all time off-roading story.

- Yeah, I know this one.

- You might've heard it.

- I think I might've heard a little bit about it.

- But you know what?

You're gonna hear my version.

The unabridged version.

- The embellished version.

- The victor's version.

So we're playing golf, and I did not win that, at this awesome tournament that Chris had at his golf course.

And there's a big party on a hill.

So you know, we're putting it down.

And down the hill, I see in the parking lot this incredible Jeep man, this black renegade with like 75 inch tires.

Like you need a ladder to get into this thing.

Right?

They were at least 75 inches.

- 36.

- 36.

Okay.

- Give or take.

- You know, I mis-measure inches sometimes.

I'm like, "Yo dude, what's up with that Jeep?"

And my man just drops it on me.

- Keys are in it, bro.

- Keys are in it.

So off we go.

And we're whipping through the course, ended up in a cornfield.

And don't I get this thing, with my boy J-Rad, stuck in a ditch.

- That's not surprising given your driving capabilities.

- Well, you know, sometimes you gotta, you gotta cross the line to see where it's at.

(Stephanie laughs) So we hit the ditch and Jared's version might be different, but I'm just like, I pushed this thing out, basically throw it out.

- Yeah, I'm sure.

- So we get it back and we're like, "Yo, Chris, we got your Jeep stuck."

And he was cool, he was just like, "Whatever man, we'll get it tomorrow."

So really that's where the story ended.

- Hmm.

- Not, not really, Stephanie.

You know a little bit about this story, don't you?

- Well I do know that I believe that you lost your wallet in that ditch.

- Maybe.

It could have been in many different places.

- Yeah, probably.

- We used it a few different times.

- It's been in multiple ditches.

- Yeah.

- Yeah.

- I mean I used it to show the Jeep, I'm like, my ID like, "You don't wanna stay in this ditch with me here, bro."

(all laugh) - About two years later I see the Jeep going through the village of Baldwinsville.

So it's Ryan, I wave.

Next week, I see Matt going through The Village, I wave.

I didn't get it back for two years.

Covered in mud.

(Stephanie laughs) May have been a few bits and pieces broken off of it, but I know they had a good time, which was extremely important.

- I certainly hope so after two years.

(laughs) - You know what, it was a great time.

And you know what?

It was one of, present company excluded, one of the best two year relationships I've ever had.

(all laugh) - Y'all keep exploring and being good to you and our planet, because it's the only one we got.

No poaching, polluting, looting, just loving partying and doing the thing right.

Packing lunch and some drinks, kick the tires, get out there and get dirty.

Like red said, get busy living or get busy dying.

- Let's (beep) go.

- You heard her.

(engine rumbling) ♪ That's a rap man ♪ Enough of them facts man ♪ A slap to the face reality's back heh ♪ ♪ I'm trying to keep it real I keep my stacks fam ♪ ♪ But (indistinct) killing for a rap rapping in a trash can ♪ ♪ But what you saying dog you need to back track ♪ ♪ It's how you claim to be a rapper if you can't rap fam ♪ (hip hop music fades) - [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.