Recod Breaking Bash

Hey, y'all. Tonight on Paula's Party, we're going to record heights

We're making and breaking Guinness World Records. Three, two, one, go. We're going for the longest crawfish ball

Woo-hoo! I'm taking a shot at the most chocolate-dipped strawberries. You've got a made of shit

And a corn husking race and corn fritters, y'all. So y'all roll up your sleeves, because tonight, this one is for the record book

Let's party! Do you know what's going to happen at the end of the day for all of y'all and me, I hope

We're going to walk away today being winners of the Guinness Book of World Records

But we can't do all this without the gatekeeper of the Guinness Book of World Records, can we

Come on up here, Stuart. Thank you. Nice to see you, Phyllis

Very well. Thank you. Y'all, this handsome young man is named Stuart Claxton, and he is the gatekeeper for the world's records

Right? That's right. So we need to suck up to him. You think we're going to beat some records

Yeah, I hope so. I've got my fingers crossed. If we don't beat some records, I'm going to beat you

All right, okay. So, listen, we've got something very exciting going on outside

We have got the longest crawfish ball ever. And it's being headed up by Bubba, my brother

and Tori McPhail, the executive chef at Commander's Palace in Norlins. All right, my friends, we got Bubba and his team out here today

and we're going to set a world record. We brought 552 pounds of crawfish from Louisiana

and we're also going to drop in a lot of seasonings, a lot of spice, a lot of garlic into our 20 pops over here

and stretch it out as long as we can for the record. What do you think? Sounds great

I can't wait to set that record. Y'all ready, Team Bubba? Yeah! Yeah! Tori

Tori! Nice. All right! I hope you're ready to have fun. See you later

Yo, it's... Woo! Tori has run in here to show us how to make the perfect crawfish bowl here inside

All right, so you got your pot of boiling water. Yeah. You got your red potatoes, you got your white corn, you got your sausage, you got your onions

Yeah. And over here we've got... Artichokes, mushrooms. And also some seasoning, but a lot of garlic as well

I see that. I see that. Well, let's put this together. I adore garlic

I love that too. You just give me a job and I'll help you if you need it

Well, if you want to grab the salt and the seasoning. Okay. The salt and the seasoning. Yeah

We're just going to add a little... Is this just a seafood bowl

Exactly right. Now, this is a kosher salt. That's kosher salt. All right

You don't want the whole thing in there, do you? Come on. We're eating Creole today, right

All right. Some onions. Some onions. We're going to add the garlic as well. Yes

And really what we're trying to do here is build on flavor. That's what New Orleans is famous for

So we've got garlic in there. We've got onions in there. Next up, South Georgia cooking

I have to say that Louisiana cooking is my second favorite. Second favorite

Okay. I'll take that. Sometimes I can be hard to please. So that's really..

Well, we should have a cook-off one day. Sound good? I would so love to

Go ahead, go ahead. We'll call Bobby Flay and we'll have a showdown. No, we'll have a throwdown

You got a deal. That's what we'll do. We're going to also throw some mushrooms

And I'm a huge, huge freak for artichokes. Love them. I adore artichokes, too

So we just want to add all these ingredients in. All right, we just go throw these in

Yeah, just toss them in. Go for it. That's it. How many pots you got cooking outside, Tori

We've got 20, 80-quart sauce pots. 20, 80. Those are big stock pots

Yes, those are big. That's it. All right. We don't have a spoon or anything, do we

I don't have one on me, no. So here, we'll just use this fork. That's it

Oh, that's great. Outside, we've got big spoons about this big to be able to stir those pots like this

Maybe that's why I don't have any spoons in here. That's it. We stole everything from the set

Maybe y'all took them all. And so really what we want to do here is cook this for about 20 minutes or so

Okay. Right? To let all these flavors kind of come up in the pot. You got the Creole seasoning. You got salt

You got all the garlic and all. And then what we want to do is add our crawfish. Bring them back to a boil

Cut off the heat and let them sit for like 20 minutes. Best crawfish you ever had in your life

All right. What about the corn and the potatoes and the sausage? We've got some of those ingredients in as well

We can add. Oh, you put those in? I'm sorry. And we're going to add a couple more ears of corn. I was probably running my mouth

But that's it. That's kind of the deal. Okay. Oh, we're going to add a little lemon

Big fan. Yes, the lemon will bring out the flavor of those crawfish

How many are you going to put in there, Tori? We're going to put in about half of them. All right, so, Stuart, how are we looking here for the longest crawfish bowl

Are we looking good? Yeah, yeah, so far so good. Any large Guinness World Record food item is going to be made with traditional ingredients

and Tori's got all that covered outside. Okay, so you're thinking we can get this record

So far, so good. All right. Well, when we come back, y'all, we're going to have all this ready

Tori's going to put in our crawfish. It's going to sit. And at the end of the show, I hope y'all are hungry

Because you know what? Y'all have to eat 1,000 pounds of crawfish

Coming up, I'm trying for my own world record, chocolate-dipped strawberries

You can do it, sister. And later, it's baked oysters and a shot at the oyster-shucking world record

Go, go, go, go. Welcome back

Y'all, I'm really excited for you out there that maybe just tuned in. We on Paula's Party

today we are breaking records The Guinness World Records And let me tell y something Stuart has given me an opportunity to break a record The record that I going to set today is for chocolate strawberries

Now tell me my rules, Stuart. Okay. So what Paula has to do is dip the most strawberries in chocolate in 60 seconds

Now each strawberry must be dipped with one hand individually. and half of the strawberry, at least half the strawberry

must be covered in chocolate. And all the strawberries are roughly the same size. They've got to be between one and two ounces

So I wish Paula all the best. And let's see if she breaks the key in. There's some big ones down there

and I'm not going to reach for those big ones. All the very best

I'm going to go for those little ones. Okay. All right. Now you say I can only use one hand. Exactly

Well, I need for somebody to come up here and hold. Sister! Sister

Girlfriend! Sister! You get up here. I'm over here. I'm over here

Honey, I'm just dandy. Listen, I met this cute thing in line one day at the Lady and Sons

when I went down there to just see everybody waiting in line and sign pictures

Yes, she did. All that stuff. And I said, you have just got to come back

And I'm here. So she's back. So come on. All right. So what I need for you to do is either hold my hand or just get this hand where I won't be tempted to use it, okay

Okay. Tell everybody your name. My name is LaGretta. All right. Come over here, honey

Yes, Stuart, you get over here so you can see my strawberries. LaGretta, you hold this left hand

so I can't use it. That's it, girlfriend. All right. But don't hold me down

Okay. I ain't gonna hold a good sister down. We on the same team, Stuart

There's two of us now. Are you ready? I'm ready. How close can I

get? You can get as close as you want. Just one hand. Okay. All right

Y'all ready to see me set a record? All right, Stuart. You give me the word

baby. Here we go. Three, two, one, go. All right

She did it. Yes, she did. Yes. Hey! Yum! That tastes delicious

Ain't it delicious? Oh, yes. LaGretta, I couldn't have done it without you, honey

Girlfriend, and I couldn't have done it without you either. I'm glad I was coach

Cheering you on. And what a coach you were. Oh, yes, darling. Let me just get that right there for you, honey

All right. It's such a pleasure. Oh, honey, the pleasure was mine

All right. All right, I'm so nervous. Don't have to worry about them berries being all the way dipped, do we

Come over here and wash your hands, baby girl. All right. Oh

See, I got to take care of my balls. I almost feel like Rocky

All right. Okay. You ready to tell me? Yes, yes. Do you think it's pretty good

I think it's not bad at all, actually. So, Paula Deen, you attempted the record for the most strawberries dipped in chocolate in 60 seconds. Yes

And the new world record to beat is 45. Congratulations. Congratulations. I will take Stuart

I will so take that. Because you know what the kitchen did in 60 seconds

In the back of the house, 25. Of course, I'm sure theirs was a lot prettier than mine

All right, now, I want to give you one of my winning strawberries

Now, what's your favorite? Yes. What's your favorite thing? I'll go for the... Nuts

Yes. Yes. I like nuts, too. Wow. Okay. Oh, my God. All right

Taste that, baby. Is that good or what? Delicious

We're breaking records here today. Coming up, the fastest oyster shuffer in the world is going to try to break his own record

And later, a corn husking race and corn fritters, y'all. It's a very important show here today

Y'all are part of history being made. Because we're going after world records today

And I've got a young man over here that is trying to break his own record, shucking oysters

His name is Patrick McMurray. And Stuart is standing by. So tell me now, you're trying to beat your own record, Patrick

What is it? It's set at 33 oysters in one minute, 60 seconds. In 60 seconds

That's some shucking going on, though. All right, so, Stuart, I'm going to hand it over to you

Okay. You got your little stopwatch. And, Patrick, it's all about you, baby

All right. And we're rooting for you. All right, Patrick, you've got 60 seconds

Thank you. You've got to shuck more than 33 oysters. And shucking means breaking the hinge of each oyster and separating the two halves

Got it? Very good. All right. Okay. Three, two, one, go. Go, Patrick

Go, go, go, go, go, go, go, go, go, go

All right. Are you all right, Patrick? No, I'm okay. While Stuart is evaluating your work, let's come on over here because we've got all these oysters now. Yeah

And I want to share with y'all, once you shucked all these oysters, a fabulous recipe

It's baked oysters from my brother Bubba's cookbook. Yes, of course. Bubba's got a new cookbook

He's got some great recipes in there. So I'm going to show you what to do with all those oysters

All right, we've got eight ounces of softened cream cheese. We've got as much bacon as you like

Rubble it up. We've got a cup of Parmesan cheese. We've got like a fourth of a cup of purple onion, salt and pepper, garlic powder

What is that? That's tarragon Yes Smell that Absolutely And then we're going to mix this up

And then over here in this bowl we've got some lump crab meat Absolutely Now

You've got to have crab Lump crab is so good y'all It's so so good

But now if you want to hold down the cost You can use the claw meat

which will save you like half the money. Now fold your crab meat in last

to keep the pieces from breaking up on you. So come on over here, Patrick

We've got six oysters that are on the half shell. Now all we're going to do

you can do this several ways. You can do it with your hands. You can do it with a spoon

Or you can do it with an ice cream scoop. You hear me, don't you, girlfriend

Look at that. Now, you'll want to just line your sheet pan with rock salt

so that your oysters don't slide around all in the oven. Stuart, now what are you doing over there while we're doing this

I'm just counting the oysters that Patrick left behind that were unopened

and we'll see what we've got left at the end. Okie doke. All right

If you'll slip those in the oven, baby, we're going to cook those in a 350-degree oven for about seven to eight minutes

And we've got some ready in there. Well, be careful now. Get your rag

Those are hot. We've got some ready. I don't want you to burn yourself because you need those hands for shucking, baby

Just like that. Now, don't those look delicious? Gorgeous. Like gorgeous. They're a little warm

And we're just going to transfer them to a pretty platter. All right, before we taste, you ready

Yeah. To find out the results? Okay, Stuart, you're nervous? Don't be nervous, honey

Hold me. I'm here and I'll hold you. Thank you. All right, Stuart, tell us

Right, well, I counted 18 unopened oysters, so we started with 40, which means Patrick opened 22

22. Which is still a good effort, but not the last. A high oyster. It was a good hard apple after a pole oyster

You know what? That's all right. You know that you can do 33 in a minute because you've done it before

You were not able to beat your record today. No. But that's all right

Because what I would love for you to do is come back in another show

and let's try to beat that record again. If you have it, let's do it

Absolutely. Thank you. Thank you very much. When we have it. Thank you

I've got something for you as a consolation prize. Ooh, this is better than winning

Oysters and crab, just for you. Is it good? Y'all don't go anywhere because we're breaking records here today at Paula's party

So we'll see you right back. He liked them. He liked them

Coming up, a corn husking race and corn fritters, y'all. And later, over 1,000 pounds of crawfish balls

Tonight on Paula's Party, it's been one for the record, Book

Y'all ready to see me set a record? The world's fastest oyster shucker showed me his stuff so I could make baked oysters

Is it good? We're halfway there to the longest crawfish ball in the world

And I set the world record for the most chocolate-dipped strawberries. Still to come, y'all, my audience hussed their little heart out to get into the Guinness Book

Welcome back. I wish y'all out there at home could be here with us during the break

We're having so much fun. And today's show, today's show is all about breaking records

You see these first front tables. Well, they're fixing to try to set a world's record for shucking the most corn

We've got Michael Groove over there, my husband. At that table, I'm going to be at this table

This team's going to be at that table. This team and that team

So, Stuart, now tell us our rules, baby. Everybody stand up right here at the four tables

All right, Stuart, tell us our rules now. Okay, so each piece of corn has got to be completely cleaned of its husk and its stem

So you take the husk off and you break the stem off, and it's got to be completely clean, okay

You've got 60 seconds to do the most you can, and you're working in teams of four

All right, wait. Come on, let's huddle. Let's huddle. Who's going to win

Who's going to win? We are. Yes, we are. All right, Stuart, we're ready

Okay, is everybody ready? Yes. Okay, I'll count you down. Good luck

Three, two, one, go. My goodness, my precious

Make sure that completely clean I the cleaner baby Completely clean y Y can be doing this to me Y got to get it on

Eight, seven, six, five, four, three, two, one. Where'd Stuart go

Oh, there he is. Okay, now you're going to count. You make sure you count right, baby

All right. Okay? Now, while Stuart's counting us and we see who the winning team is

I'm going to be making some corn fritters. All right. All right

So here we go. I know Michael Groover's table didn't win. All right

I got some self-rising meal, y'all. I got some flour. I got a little sugar

a little salt. So that's all my dry ingredients. I got a couple of eggs

I love corn fritters. You like them too? Who's that back there talking

Yo sister girlfriend. My sister girl. My LaGretta. Alright, I got my corn in, got my eggs in

Got a little melted butter. All right, now in I go with my milk

Mmm, mmm, mmm, mmm, mmm. Take that fresh corn and just cut those kernels right on off

The real McCoy, girlfriend. All right, we got our hot grease ready

We're on 350 over here. Stuart, you're still on table four

I'm not too many I am going to be so mad, Michael Groove, if you win

You don't get to sleep in our bed All right Now, wet me a spoon

And by dipping that spoon in that water, it will help your fritter, like, fall off

All right, Stuart, where are you, honey? Table two. Table two. Table two

That's my table. Oh, table three. Excuse me. Table three. Table three

Okay. Sorry. All right, now, you'll want to make sure. Now, see, I didn't get in there, and I didn't turn that fritter early enough

And you need to turn them quickly so that they won't get too heavy on one side and they'll get brown all over

These are looking good. We got a question? Yeah, over here. For those of us that don't have deep fryers, is there any other way that we can make it, like in cast iron

Oh, yeah. Everybody, whether you've got a deep fryer or not in your kitchen, everybody needs a cast iron Dutch oven

Have to have it. You know, with the wire handle, and it's like yay deep

Because as long as you've got that cast iron Dutch oven, you can deep fry

All right, Stuart, where you at? My table. All right, I'm almost done here

Sure didn't take you long to count my table. Listen, Michael and I, we're competitive

We're competitive, I have to say. I didn't know it, but when Michael and I first started dating, he adores checkers

And he said, you want to play checkers? And I said, yeah. Well, I whipped his behind me

And then I found out he fancies himself a pretty good checker player

And I said, wait, I beat you that first game that we played

And he said, oh, no, I let you. Don't nobody let me do nothing

I have to win. I must win fair and square. Michael, so tell the truth

You've got an opportunity to set the record. I know you won. I really did win

So you have finally told the truth. I won fair and square

Funny you hadn't won since then. No, I hadn't won since then. So, Stuart, you got the results here

I do. I do, Paula. Give us the news. So, from the lowest to the highest

table three did 12, table two did 14, table one did 15

but table four set a new Guinness World Record for the most corn husks in one minute with 17

Congratulations. Congratulations. Congratulations. All right. Besides getting y'all's name in the Guinness book, y'all get to taste my corn fritters

There's silk all over there, corn. There's silk over yours. Oh, it was

You know what you won? What did I win? Y'all get to clean up

I get to go home and sleep with the winner. Y'all don't go anywhere

We're having a great time today breaking world records. See y'all back in a minute

Up next, one small scoop for me, one giant scoop for a record breaker

Go, ! And later, it may just turn out to be the longest crawfish ball in the world, y'all

Go! Go! Welcome back

Before we start, y'all, let's run outside and check on Bubba and Tori

and see how that crawfish team's coming along. Y'all, come on. Paul, we're having a great time out here today

and we're going to set the record for the longest crawfish bowl ever done

And we out here, got the guys working, and it's Team Bubba, and they're rocking

Look, look. Oh, my God, that's fabulous. Yes. I have had so much fun with y'all tonight, trying to set records and break records

Well, we got another record that we're fixing to try to break here tonight, y'all

I've got Mitch Cohen over here behind this table with... With a big old bucket of ice cream and a bunch of ice cream cones, now Mitch holds the record

for the most ice cream cones scooped in one minute. So he already holds the record, y'all

And tonight he's going to try to beat his own record. Now what is that record, Mitch

Right now it's 18 scoops in a minute. 18 scoops in a minute

Now, I understand that you have an ice cream shop. I have a Baskin-Robbins in Long Island, New York

So you've dipped a few cones at your baby. I've dipped a few cones, and I continue to dip them

You continue to dip. What do you think you can do, Mitch? I think we're going to shoot for 23

23. Okay. And your record is? 18. 18. So you're going to try to beat yourself by five cones

Yes, ma'am. All right. Well, our pretty British gentleman over here, who's with Guinness World Records

Stuart, you want to tell Mitch his rules, please? Certainly. Okay, so the ice cream's got to be commercially available vanilla flavor

The scoop's got to have a minimum capacity of 1.17 fluid ounces. And you scoop each cone individually

And you've got 60 seconds, Mitch, so good luck. All right, Stuart, thanks. Okay, so look at all these nice ladies

We're all here. We're all here to be your cheerleader. Because we really want you to break this record on Paula's party

Yes. All right. So, Stuart, you got the time clock, honey? I'm ready. Okay

Okay. Three, two, one, go. Yeah, go, go, go, go, go, go, go, go, go, go, go, go, go, go, go

Go. Go, Mitch, go. seconds. Hurry, Mitch

Fifteen. Five, eight, seven, six

five, four, three, two, one, zero! Well, how do you feel, Mitch

I think I did alright. I'm not exactly sure. You think you did alright? Alright, Stuart

if you'll come in there now and count up Mitch's cones. I'm going to come over here

If you'll come over here with me. Absolutely. And we're going to make some truffles from your ice cream

How do you feel I feel pretty good Shake it off A little excited A little excited I think I did it I know It very exciting I hoping Stuart got a good count there I hope so too

And I get, look, does he have scales over there? Is he going to weigh them? Don't give him any ideas

Don't give him any ideas. You have to have so many ounces in there. All right. So we're going to make some ice cream truffles, y'all

And we're going to take just a wafer cookie. We're going to beat the heck out of it

That looks like fun. You want to do it here? You have that

I'll hold this for you. This is how I get my frustrations out now. I got a new project

I know. I love it. Oh, my gosh. That ice cream is delicious

More? More, baby. Oh, more. Really beat it. Nice. Okay. That looks pretty good

All right. So just dump that out on your thing. All of it

Yes, all of it. All right. All right, get your little scooper. I'm not used to these

Oh, you're not? No, but I'll give it a try. You got a professional one, don't you? I'll give it a try. All right, so just dip your ice cream into little balls, pretty little balls

Mold your balls. Mold them, mold them. Mold them? I don't have to mold them

They come out perfect. Oh, you got to mold them. Okay, I'll mold your balls. Okay

That's fun. You know what? The heat from my hands. So see what we're going to do

Oh, I could do that. Yes, we're just going to take our little balls and roll them around in there

And then we're going to set them in a little muffin paper line cup

How come yours looks so much better than mine? I don't know. No, honey, yours is good, too

I like yours. Yours is bigger. Big is better. Especially when we're talking about ice cream

Yes, darling, we've got a question, Mitch. Paula, what other things do you like to roll ice cream in

Oh, my goodness. I guess my favorite, honey, is nuts. Really? What kind

Pecans? Pecans, yes. I love pecans. Or walnuts. I love macadamia nuts

I love peanuts, especially if the peanuts are salted. You know, and you've got your salty peanuts and your sweet ice cream

Oh, I didn't need that one. That's an excellent one. Okay, so you taste. So we're going to sit these in the freezer, Mitch, for a couple hours or overnight

and then you can just bring these out and you can, like, squirt your little chocolate on the plate

and dip them in it. It's pretty good. Yeah. Cookies and cream, honey

There you go. Cookies and cream. Okay. Stuart, Mitch and I are ready, aren't we

We're ready, Stuart. Right. Well, I counted all the cones and it gives me great pleasure to say that

Mitch has set a new Guinness record with 19 codes. Yeah! Congratulations

You a little bit Thank you Yay Mitch You did it Go Mitch

Y'all don't go anywhere. The party's not over yet. We gotta see if we have broken a crawfish record

See you back in a minute. Coming up, we're gonna see if the longest crawfish ball

gets our entire audience into the Guinness Book of World Records. Woo-hoo

Our team started early this morning. We lined up 20 80-quart stockpots side-by-side-by-side

to get ready for the world's longest crawfish boil. We ended up driving in with about 1,000 pounds of fresh Louisiana crawfish

and garlic and onions and a lot of fresh corn. And then what we did is started filling up all of our stockpots

Next, we got all the water at a raging boil. We seasoned each stockpot with some Creole seasoning

which has got some cayenne pepper, some garlic, some onions, a lot of salt in there

And then we started adding our potatoes. Our artichokes went in, all of our corn went in

and we returned all those ingredients to a boil. We cooked those for about half an hour. Then we started adding in our mushrooms, a lot of our lemons

And next, we added the crawfish. We brought the pots back up to a simmer. We cooked them for just a couple of minutes, and then we cut off the heat

All right, and what that does, the crawfish start to sink to the bottom. All right, we start pushing them down to get all the air out of the back of the heads

and all that great Creole seasoning starts to sink into the heads and also the meat

This, my friends, is going to be good. After about 20, 25 minutes, the crawfish are ready to go

Woo! The next thing we want to do is pull the crawfish out of those big pots

We'll drain them with a couple little sticks that we put right on top. Let all that creole seasoning and all the great water fall out of the bottom

We'll let them drain. There we go. And for the entire length of all 12 tables, we'll shake out that crawfish to see how far

we get today. Let's eat some crawfish

See, the great thing about a crawfish boil, really it's a social event. So it's a good opportunity for your friends and family to kind of get together

Yeah. Right? All kind of join around a table, have a couple of cold ones, and really have a lot of fun

Welcome back, y'all. We've had a great day today at Paula's party

We've set records, we've broken records, and this is the big one that we've been waiting on, isn't it, Stuart

This is the one. We got my brother Bubba here and the team Bubba

Y we now breaking a record setting a record for the longest crawfish ball Tori how long has it taken y I guess we started our day about 5 this morning and here we finishing up in the afternoon

So it's really been a labor of love, so we've had a great time. That's a long line of fish

That's it. That's the longest crawfish ball I've seen. It is. That's a good sign, guys and girls

Okay, so guys, let's finish this off. We're going to pull out the tape measure. Here we go

That's it. Hopefully we've got... Another Guinness World Record. Let's see what happens

Right. Woo-hoo! What all you got in here? Woo-hoo! We've got just about 1,000 pounds in this crawfish boil

We've got fresh Louisiana crawfish. We've got a lot of garlic. We've got mushrooms, some andouille sausage, and also a lot of lemons all down the road

Time of day. Yeah. All right. Where's the tape measure? Here we go. All right. Who's got the job of measuring

I do. Take it away, Bubba. Take it away! One, two, three, go

Go, go, go, go! Woo-hoo-hoo-hoo! Go, go, go, go, go

Oh, mama! 70 feet? 70 feet. Woo-hoo-hoo-hoo-hoo! it's looking good i think we're gonna break this record we're gonna be the winner

i have this at the world's longest crawfish boil and you can't see her i caught 96 feet and four inches Yeah

Sit right here at Uncle Bubba's Oyster House. Come on, give us that plaque, baby

All right, come here, Tori. Come here, Tori. Take the plaque, honey. You got it

Come here, Bubba! All right. Come on. Let it go! How long was it

It was 96 and a half feet, wasn't it Stuart? 96 feet and four inches

We set a record. Set a record. All right. All of our friends in the audience, dig in

And until we see you next time, you go set your own records

See you back here at Paula's party next time. Dig in. Eat

We'll see you next time