- [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.

(upbeat music) Summertime baby, some are better than others.

So we are firing up the grill and some nostalgia to connect with our peeps, when we make up some new memories.

You just get the right people some booze, some grub, and just add water, pool water, that is.

We're going old school and throwing a super dope pool party.

You know the type; people in suits, bathing suits, not birthday suits, at least not till later.

So whip up a great cocktail, throw in some sun and get that grill roaring to get the crowd roaring.

Growing up, a pool party was the place to be in the summer and it should be now too.

So we're bringing it back to bring you back.

Now if you don't have a pool, your friend might, or you can rent a place like we did, so don't forget the sunscreen, a towel.

- Dude, what's the code?

Bro, you know I didn't book anything.

- Nevermind.

- Alright, we got in.

So get your swimmies, noodles and nose plugs.

We hittin' the pool.

This is "Slippery When Wet."

(upbeat music) (singer singing indistinctly) ♪ Got my fingers on the pulse ♪ Avocado and toast ♪ Leather seats jet plane ♪ Always ready to go ♪ Catch a sun tan ♪ On the roof of the yacht ♪ Penthouse elevator ♪ Take us up to the top ♪ In my suede jacket ♪ Always bringing the magic ♪ I got the top pulled down ♪ In my automatic ♪ You know my everyday life ♪ May sound dramatic ♪ But when you got it like this ♪ ♪ Gotta make it a habit - Yo Ed, what's up man?

- Welcome, man.

- Good to see you.

So we are throwing a banger pool party, bro.

We've got local blueberry salsa, banh mi burgers and this killer cocktail called the Tanline.

- All right, we need some of your vodka, cucumber, basil, coconut, all the good things.

All right sounds good.

- I've been telling people, dude, that gin and vodka are kind of made the same way and people aren't believing me.

- Yeah, they definitely can be.

You got two different types of a gin, a compounded gin, or a re-distilled gin.

We make it re-distilled, similar to vodka.

- Why does gin make you feel so much worse though?

I don't believe it.

I don't believe it.

- Yeah, I'll show you all about it.

- Awesome.

- So this is where the magic happens.

- Yeah, here at the farm, we take everything from apples on the trees, distill that down, that's how I get to our vodka.

Nice sweet flavor in the backbone of it.

Then I take it one step further to get to the gin, adding coriander and juniper berries to it.

- Super awesome, this can be great for this drink, dude.

- Yeah, you should come by the party.

It's right up the dirt road here.

Bring Carl.

Let's get some vodka.

(upbeat music) ♪ Real cool, real cool ♪ Real cool (smooth music) - Yo, you rocking a pool party, you have to rock a cocktail that's gonna be refreshing and fun.

And this is the tanline.

Now it's so named because a tanline lets you know you're experiencing summer.

You're out mowing the lawn, working in the fields, working on your garden.

You come back, you see a tanline, you're getting something done.

Also, if you're helping somebody get undressed, once you see the tanline, you know you're headed in the right direction.

The right direction for this drink is cool and refreshing and the basis of it is coconut and cucumbers.

But you're gonna have some people at your party, they don't wanna drink and that's cool.

Maybe they drivein', maybe they're doing something else.

What we want to do to be inclusive is take just a carafe of water and take about a half or a whole cucumber, no more than that, and you're gonna soak it overnight and you're gonna have this awesome, refreshing and extra hydrating water with a little bit of flavor.

And if you need toss some booze in there later on, that's all on you.

Ain't nobody gonna judge here.

Shake it every couple hours, good to go.

Onto the cocktail.

This is one of our favorite drinks for the summertime, the Tanline.

And it's usually made in a Collins glass.

However, when you're having a pool party, always use plastic, cans, no bottles.

You don't want people's little feeties stepping on glass, and the Collins glass, we've had it iced up.

Set that aside.

We're gonna take a trusty shaker.

In your shaker, we are going to put in one and a half ounces of a clean distilled vodka.

Now we're gonna take four basil leaves that we've torn in half and put that into our shaker.

Take a muddler and grind, baby like we're grinding to make this show.

We're just gonna grind it up and really let it kind of sit in there for a second and let the basil flavor seep up into that vodka.

Then we're gonna take three good cucumber slices; and you don't need more than that.

Cucumber flavor goes a long way because it's almost basically all-water like me.

Well, maybe I'm more beer than water, but we're gonna put that in and we're gonna muddle the heck out of that too.

So it's all broken up.

Get the seeds out of it and just crush it.

Now comes the hardest part of making this drink; you gotta give it a minute or two and let 'em kind of party together.

You know, like there's someone in the pool like, yo, what's up girl?

Like what's up dude?

Start talking, mingling.

So we're gonna give 'em some private time for a second.

We're gonna add in some lemon juice.

The acidity really brings out the sweetness of the next thing we're gonna add, and the basil itself.

So the splash of lemon juice.

But remember, when you're making cocktails, always use fresh limes or fresh lemons.

Attach your shaker up, (object shuffling) take your glass, (object clinking) look at all the color that's changed on this, that's all that basil and beautiful cucumber.

Then we're gonna top it with about five ounces of unsweetened coconut water.

Swirl it around, (water swishing) garnish it, cucumber wedge.

And you know what?

Let's go take a look at some tan lines.

Mm, that's a great drink.

(object clinking) (upbeat music) Yo, you get invited to a party by the pool, someone's backyard.

Bring something that turns some heads.

and we got some head turners rolling into this one.

So we're gonna make one that really works.

This is blueberry salsa.

So the blueberries work like tomatoes with a level of acidity that really brings everything together, but it has a different sweetness.

So the flavor profile is similar, same texture, same cool vibe, but just rocks.

Now when you go to a pool party too, what you wanna often do is wear some trunks with a different color on 'em.

The little bikini that has a nice color too.

You wanna catch people's eyes.

And the blue one stands out to me, man.

My wife has these baby blue eyes and they are awesome.

I mean, they're so beautiful that you think they're fake, but they're real and they're spectacular.

And this is spectacular too.

Let's start with the core ingredients, blueberries.

So we got about a cup of fresh blueberries, but pick the stems out.

Our boy Dan picked 'em all out for us.

And we've also got about two cups of coarsely chopped and pureed blueberries as well.

So we're gonna put that into our mix.

For a little bit more zing, put some acid in every salsa, pico de gallo, you also wanna have some citrus.

So you take a lime, right?

We want about the juice of half a lime freshly squeezed in there.

We're gonna put in about a teaspoon of coarse salt and some black pepper.

Now we've got two de-seeded and de-ribbed jalapenos.

So we get the pepper flavor but not the heat.

Now the ribs are important and it's not just for your pleasure because that provides more of the heat.

So you want more of the heat, leave the ribs in, leave the seeds in and you get a little bit more spice into the action.

But this is gonna be spicy enough where you feel the heat, but not too much where you gotta go inside.

Every fresh bright dip should have some onion.

And we've got some red onion that we chopped up.

Red onion is the best whenever using fresh stuff.

We love it.

We've got about a quarter cup of some diced red bell peppers for a little bit more sweetness and just that peppery, beautiful goodness.

We've got a bunch of chopped up, fresh cilantro.

And then we also roll up with some basil too.

And the basil provides a sweetness with all this acid and some of the heat.

And this salsa not only looks beautiful, it tastes even better.

Mix it up just like this.

You get this deep blue color that matches this deep complex flavor.

So it's really quite fantastic.

You can throw these on tacos, you can do whatever you want with it.

But this salsa man, it makes every pool party just jump even before you jump in the pool.

Once you've got it mixed up, you wanna let sit for a half hour in the fridge, let 'em kind of come together.

Before you do though, take a little bite, see if it needs some salt, maybe some more lime juice.

But we've made this one before.

So I like our chances.

(object crunching) Mm, blueberry salsa, ready to party.

(smooth jazz music) We about to pate it down 'cause we making pate, ya'll.

Y'all one of my favorite dishes.

My mom taught me this.

She loves it.

I love it.

And this is classic French cooking, but French cooking shouldn't be intimidating.

It's just learning simple techniques and steps and following it the right way and you're ready to roll.

So the first thing we're gonna do here is we're gonna heat up about half a stick of butter (object snapping) into a frying pan.

After our butter started to melt, we're gonna put in two diced up shallots and maybe two, three cloves of minced garlic.

And we're gonna stir this around with the butter for about a minute.

Now we've got this fragrant garlic-y shallot smell.

We're gonna add in a pound of trimmed raw chicken livers.

And by trimmed we've cut off all the connection tissue.

So we get this really creamy thing.

We're gonna add that into it and stir that around a little bit.

And we're gonna add a cup of water.

(food sizzling) We're gonna add a tablespoon of thyme that we've got half fresh thyme and half dried thyme.

For some reason we just like the way that works out.

So we're gonna stir that in.

We're gonna add in a healthy splash of some port.

And the port brings a lot of depth and makes this a really complex flavor.

And we're gonna add in maybe a teaspoon, maybe a little bit more depending on how you like it, of salt and fresh black pepper.

We're gonna bring this up to a simmer, stir it around a little bit so it's evenly mixed up and get it up to a simmer on high.

And once it simmers, we're gonna cover it for five minutes until the liver starts to be dark on the outside, but still tender on the inside.

(object clinking) Now we've gotta turn the livers into a paste for that pasty pate.

So get a blender and then we've let our livers sit covered on the stove, off heat for five minutes.

And so Alex doesn't get mad that I get my shirt all messed up, we're gonna ladle all of it into a blender At this point it's just smelling unreal and fantastic.

So put it in your blender and we're gonna slowly add in some heavy cream.

(blender whirring) Then from there, to really get it where we want it to go, we're gonna add in about two sticks of butter.

Once we've got our room temperature butter in there, we're gonna blend it up, get it to a nice paste.

(blender whirring) We are gonna take a glass container and we're gonna take our pate mixture and we're gonna pour it into our container.

Now this is gonna cool for at least four hours, but we like to do it overnight and it can stay for a few days too.

But what you want to do is keep oxygen from getting into, basically, what we've got is really finely-ground meat.

So we're gonna take a layer of melted butter, unsalted butter, and we're gonna pour it over the top so it forms a barrier between the oxygen and the stuff.

I'm gonna take some saran wrap and we're gonna layer it on here to really make sure the oxygen's not in it and seal her up and into the fridge she goes.

The nostalgia feel for a pool party, the clothes, the vibe is dope, but we want some fresh new food, new takes on things.

So forget about the hot girl summer, or the hot boy summer.

This is the hot pig summer because we are making the Banh Mi Burger and we're using ground pork to start with.

We're gonna get a bunch of things.

This is one of Alex's recipes, actually, because he loves fish sauce.

He uses his cologne like all sorts of stuff, shampoo.

So that's how he rolls.

So we're gonna take one pound of ground pork and we're gonna add in some sugar, some good old white sugar, granulated sugar, corn starch, right?

Now corn starch becomes a binding agent because with a lot of the liquid in here, we've gotta make sure that it sticks together and holds up on the grill.

Then we've got, as I mentioned, fish sauce, a little bit of fresh ground black pepper and some coarse sea salt, some sriracha.

And this is not gonna get too hot, even though you're gonna feel like it might, but it won't.

That's some good healthy doses of sriracha in there.

Bring some heat and bring out all that fatty juiciness.

We've got a couple of chopped up finely-diced green onions, AKA scallions when they're feeling fancy.

Speaking of getting frisky and fancy, we've also got more minced garlic we're gonna throw in here and a whole bunch of fresh cilantro, chopped up.

Now this burger needs to be juicy and it's gotta basically retain the shape and the flavor.

So what we're gonna do is we're gonna mix this thing up and then we're gonna make it into three 1/3 of a pound patties so we can get 'em juicy and delicious.

Got our meat mixed.

Take a tray so we can go out to the grill.

Now when you're making a patty, right, you want to basically break it into thirds, you wanna make it a little bit wider than the bun itself.

So what we like to do is give it, you know, smack it up, flip it, rub it down a little bit and round the sides.

'Cause you know what?

You want to give it a little smack sometimes, but also be gentle.

You know, it's called aftercare and we like that.

So, there is one.

Time to get grilling, baby!

'Cause we grilling and chilling.

We've got our grill to medium heat and we just sprayed it with some grill spray.

We're gonna take one of these beautiful burgers, put on the sprayed part (food sizzling) so the burger's going five minutes each side.

For us, that gets us a good medium rare.

Now you're not gonna get trichinosis, that's a tricky story that's been out for a long time.

You can have pork medium rare.

We like it juicy that way.

While this is going on, and it's a pool party, the sun's out, guns out, buns out.

We're hoping some buns out the party later too.

But we're gonna toast our brioche roll.

We're just part of that French connection.

The pate, the brioche.

This burger been out there 10 minutes, now we're gonna let it rest for five minutes.

Let it continue cooking 'cause it always cooks after it's on the grill a little bit.

Then we're gonna plate this baby.

You know, we like taking the top off.

So we've got our pate here and that layer of butter to keep the oxygen out and keep that pate fresh.

We're gonna break through that a little bit, peel it back, and we're gonna take a healthy layer of this beautiful French pate all across the bottom of our bun.

Now you can buy pate in the store.

No shame in that.

But we made ours ourselves about four hours ago.

Our beautiful burger, right smack in the middle of this guy.

We made pickled veggies, carrots, matchstick-cut cucumbers, some sugar, some water, some white distilled vinegar.

And this creates a crunch and a really nice tanginess to our dish.

And we like to pile this stuff on.

Now, on the top of our bun, we made a honey sriracha mayo, which is just mayonnaise, sriracha, honey, some granulated garlic and some chopped green onions.

And we're gonna go heavy with that too.

Now if you're like us and you want some extra heat, we put three jalapeno slices right into our stuff, right like that and press 'em in.

Now usually we like to take tops off, especially at pool parties, consensually of course, but right now we're putting a top on.

Banh Mi Burger.

Now there's a lot of things I'm gonna sink my teeth into and this is one of 'em.

Mm-hm Banh Mi Burger, baby.

(upbeat music) When you're making a barbecue for people, you wanna make sure you can get everything in there so it's inclusive for all of y'all.

So the salsa we made, that's vegetarian.

And this is vegetarian too, in fact, that was vegan.

This could be vegan, but our barbecue sauce that we made from scratch has a little butter in it.

But use a vegan one when you're good to go.

These are corn ribs, they're fun.

They're fun to eat like ribs, they look like ribs and it's in the way to weave something cool in as a side and a nice starch too.

So we need for a corn rib is one ear of shucked corn raw.

And cutting it, this is the trickiest part.

Other than that, you're off to the races.

So first take your corn, cut off one end so it's flat, cut the other end off so it's flat.

This way you can stand it up.

This is the trickiest part and it's not that bad.

Just don't cut your fingers off.

So you're gonna take it, you're gonna cut it in half the long way.

Then from there, half 'em again.

You can see this is quite juicy 'cause that's how we like this fresh corn.

And then one more time.

Now we've got our ribs.

Like any ribs, you wanna put a good rub on 'em.

We got some homemade rub here.

We've got chili powder, we got some paprika, some smoked paprika.

We've got some cayenne pepper, a little bit of heat, a lot of brown sugar and some Chipotle chili powder, which we also love too.

But you're just gonna take your corn and you're gonna roll it in there pretty good.

Just get it nice and coated like that.

And then on a greased grill, you're gonna lay 'em out for about three or four minutes.

After a few minutes, we're gonna take our sauce and baste each one pretty liberally, right?

Make sure they get a lot of that beautiful flavor on there and caramelize onto the corn.

Gonna go like that for a minute and then we're gonna flip it one more time after they're basted and then we're good to go.

Now this barbecue sauce has high sugar content.

We with shallots, butter, vinegar, a lot of bourbon, a lot of maple syrup, some brown sugar, some hot sauce.

But you can buy your best in the store, whatever you want to use.

Just some good barbecue sauce.

Now we got these gorgeous corn ribs all set.

And if you notice, like a baby back rib, they've kind of bent, right?

So you're gonna eat it like a rib too, just like corn in the cob, like you're eating your ribs.

We're gonna let it cool for a couple seconds, but while we're doing that, we like to top it with some chopped green onion.

Then just a little bit of parsley, too.

They're looking great.

They're curled up like a nice rib.

And you go at it like corn in the cob.

Yeah, these are ready for the party.

(upbeat jazz music) (upbeat pop music) ♪ I like bags, I like stacks ♪ I like money on time ♪ I like bags, I like stacks ♪ I like money on time - Yo, I love being around a pool.

When I was a kid like six, seven, my parents threw me a surprise pool party.

Walked back like, I was so shocked.

All my friends were there.

Like it was just baller So every time around a party I'm just like, yo, let's go.

- It must've been very cool with like three people, dude.

- And we're six or seven; oh she's got the green swimmies on!

You know what I mean?

It wasn't anything like aggressive like that.

But you know.

- No dude, end of the school year pool party was the place to be at.

- But when you weren't at it when you were in like seventh to eighth grade- - You weren't cool.

- No, no.

The thing to do was- - Well, not always.

- Oh, I became the own cool kid, okay, hello!

- Like scope out the whole area, - Like you're gonna rob houses.

Like, oh, we get into- yeah.

- If only we had a drone back then.

We would've made a map and we would have been like, this house, this house, this house, this house.

- Or you do the hateful jump in the pool.

You know, because- - Hate jump?

- These people didn't invite you to their party.

So you're like, alright, I gotta do this.

- Hate hoppin!

- There was one jump we did at one of the houses where it was all chlorine.

They just shocked it.

And our buddy jumped and was like, chlorine!

And we're like, we're not getting in!

We're not getting in this one.

But this one house, it was our gym teacher.

We knew he had a nice house and we wanted to go jump in it, but we were nervous, 'cause you know, he's our teacher - And you were naked.

- And we were naked and you know- - It depends on the day.

- So we jump in, having a blast.

Pool cover's on, all of a sudden the lights slip on.

- The pool cover's on?

I always have to do it with- - Oh yeah, you have to swim under it.

- That's what made you feel like you were really getting away with some naughty, you know?

- Yeah, yeah.

That is naughty.

- So the lights come on.

- Yep.

- Me and Dan jump out.

Jump the fence.

- What?

- You were gettin' chased.

- Oh yeah, the gym teacher actually let out the dogs that he had and it was... - Big dogs.

- Oh well you know, - They were like the one, the Dobermans, like the big one.

They were growling at us.

- Oh yeah.

They haven't eaten in three days.

- Probably the most terrifying moment of my life.

- Three foot five!

- Yeah dude, they look like, mastedons.

- So they they they come out, go around, leave, lights come off and Nick jumps out.

We leave, run away.

- You left your guy behind though dude.

- No, we were there.

We waited for him.

- On the other side of the fence.

- Yeah, yeah, yeah.

- As soon as the lights came on you're like see ya dude!

(group chattering) - And then we go home.

- I'm here for you dude!

- Yeah, we go home and we're like, deep breaths, like we can't believe we just did that.

- And your parents like, oh my god, where are these guys?

- And there was something left behind.

- When I walked outta your mom's room.

- You know Nick did leave something behind.

He had to leave the nice little pooka shell necklace.

- Oh, pooka shell, dude!

- It like, broke and it was just all over the place.

- Gym teacher comes in, he has a wristlet around him, you know?

- Yeah, yeah, yeah, yeah.

One's pooka shells, one's the teeth of all the kids he's knocked out.

(group laughing) - Well you know what- - He was a really cool teacher.

- Yeah, we're a lot cooler now, so.

It totally matters.

- You are cooler now.

- Hell yeah.

To that.

- Let's go.

- Let's go baby.

- Yo, we slipping and sliding and doing right by the pool and right by our people.

You feel me?

You gotta make sure when you're swimming down memory lane or trying to make a splash in the world, you better make it count.

Hit it just right like that perfect cannonball.

Maybe it's a cigar in the shallow wind.

A game of Marco Polo, some skinny dipping.

We're just commanding the grill.

There's a place for everybody at our pool party.

Make sure there's a place for everybody at yours too.

We're about surprises.

Sunshine, fun people, sexy food and we're- (water splashing) Dan, what the (beep) man?

♪ Oh my god, I'm just playing with him now, yeah ♪ ♪ Oh my god, what she saying, sayin' loud, yeah ♪ ♪ I can't say that ♪ I'm in the gym but I'm not flexing ♪ ♪ I came from a Ford ♪ I'm needing a Lexus shooting like Luca ♪ ♪ I told him I'm next this ♪ Oh my god I'm just playing with 'em now, yeah ♪ ♪ Oh my God, what's she sayin' ♪ Say it loud, yeah ♪ I can't say that I'm in the gym ♪ ♪ But I am not flexin' ♪ Came from a Ford I'm needin' a Lexus ♪ ♪ Shootin' like Luca.

I told him I'm anxious ♪ ♪ I got a ball, I told him I'm here ♪ ♪ I'm not waiting for y'all didn't hear my phone ♪ ♪ But I ain't ignore the car.

♪ I got to drive and I see that they saw ♪ ♪ I about a whip and I paid it in cash.

♪ ♪ Numbers keep growing, like what's on the dash ♪ ♪ Drop me the ad ♪ I pullin' a mess ♪ Dressed in the white tee I bought it again ♪ ♪ Hittin' the gas, he trailin' behind ♪ ♪ Listen his kids when he say Imma grind ♪ ♪ I'll tell my family we all gonna be fine ♪ ♪ Said it's my (indistinct) day on the line ♪ ♪ Said I don't rob her like all of these guys ♪ ♪ I told 'em all like a million times ♪ ♪ Wait that's for me but they know I arrive ♪ ♪ What I'm doin' to y'all it should be a crime ♪ ♪ I told 'em (music slowing) - [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.