- [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.

(bluesy rock music) When you wanna win it all, you gotta line up the right squad.

The football takes some funny bounces sometimes, but good things happen being around the football, and so does being around good people.

With the right teammates and proper preparation, you got a real shot.

See, luck favors the prepared.

For us, prepping for a rager is crucial, but really it's about the lineup you're setting, on your fantasy team or your party.

You've gotta get it right.

That's why we're coming to one of the emotionally-strongest communities in the football world.

The mighty city of Buffalo.

From four trips to the big one and leaving empty-handed, to bracing through Damar Hamlin's heart stopping, this city has a lot of heart, and ain't nothing stopping that.

So we're pulling out all the stops, and going full send on our native language - tailgating.

The 7-1-6 isn't just about rowdy parties, but fierce friends who just do super right by all humans.

We've partied and caused some trouble in a lot of places, and Buffalo might be ground zero for going all out.

Where was I?

I forget.

I know where I am though.

In the shadow of Highmark Stadium and in the presence of some real ones, baby.

So fire up the grill, throw on some layers, and strap in because it's about to go down.

You know, when we party with the right people, we go hard.

This is Excessive Celebration.

♪ Not what you used to ♪ It's all part of the game ♪ It's all part of the game ♪ Yeah, I just gotta go hard ♪ I just gotta go hard ♪ I just gotta go hard ♪ I just gotta go hard ♪ I just gotta go hard ♪ Go hard ♪ I just gotta go hard, go hard ♪ ♪ Go hard (upbeat music) Y'all, for a cocktail, for a tailgate, you better come correct, especially if it's a big game for a big team.

So this is our take on the famous drink, the Dark and Stormy.

We're calling it the Dark and Snowy because Buffalo, man, things get dark around there.

It's a beautiful time for a night game.

Prime time.

And you know, they know snow.

Thurman Thomas knows snow, the Buffalo Bills know snow, and we know snow, too.

So, this drink though, basically, the Dark and Stormy is an interesting drink in general.

So there's different versions of how it came about, but basically the story is, sailors loved it because it was a combination of ginger, which helped them settle their stomach on some rocky seas, and rum, because they were always drinking rum.

It was one of the big drinks back then.

So for us though, there's a couple of interesting parts about it.

So you have a glass of ice, right?

And the major ingredient is rum.

So we put rum in there, and then we've got a little bit of lime juice, but we go a little heavier than lime juice for the tartness, and we also add in some vanilla extract.

How it works is you top it with ginger beer, and that's what we've got here, but it is not ginger ale.

And there's a difference between the two.

Ginger ale actually is carbonated water with ginger flavoring.

Ginger beer is fermented ginger, so it's made just like you make beers, except without alcohol, so it has a way more complex flavor profile that matches this drink better.

So then we're just gonna top it with that, and you'll see kind of the storm mix in there.

Now, the Dark and Stormy, typically is garnished with a lime wheel, but for us, no.

We've got the lime already in there, and we wanna celebrate Buffalo and the Bills, so we're gonna use red, white, and blue.

We got a bright red cherry we're gonna throw in there, then we've got a blueberry we're gonna put in there, too, and then a yogurt-covered almond.

Red, white, and blue is our garnish.

To all the snowstorms and snow suits, man, like the one my dad wears at Bills games.

Here's to partying!

(upbeat music) (fast-paced rock music) Time for us to fly!

We're making chicken wings, y'all.

Chickens don't really fly, but the flavor does.

So these are red, white, and blue wings.

Because of the colors of the Buffalo Bills, and celebrating the city that invented the wings, we got this dish.

We've got a cherry lime garlic chili sauce.

We've got blueberry bourbon maple hot sauce for the blue, and some stripes, some crumble blue cheese.

It's gonna jump.

Starting our sauce for the cherries, we've got one whole jar of maraschino cherries that we grinded up in a food processor.

Next we've got a bunch of sweet Thai chili sauce we're gonna add in, put in a little bit of sesame oil, then some chili, hot chili garlic, good old table salt, black pepper, crushed red pepper, little bit of soy sauce for the salt to bring the fats out, some minced garlic in its oil.

Then, some dark honey.

Now whenever you're making the sauce, just give it a stir, and we're just gonna heat this up until it melds together.

Sometimes things might not thicken at the same rate you want it to, so what we always have on hand is a cornstarch slurry, so it's equal parts water and cornstarch.

What you can do is make sure it's mixed up, evenly mixed up, and then as you're cooking it, and you see if you're still a little thin in the sauce, like I'm not very thin here, so I don't need any slurry, but a sauce might, so you just throw it in, stir up.

It'll thicken up and not dilute or change flavors.

Alright, now we're gonna put that on the back burner.

We've got about a pound of blueberries that we also pureed in a food processor, and you can definitely use frozen if you want, just make sure you thaw 'em first.

We got a good, healthy amount of New York maple syrup, then some good old bourbon, a little bit of green hot sauce.

We've got some chipotle chili powder.

And we also have some sriracha sea salt.

So we're gonna keep heating that up and stirring it until that starts to thicken up, too.

We've got a dozen wings, baby, ready to go.

How we like to roll, is fry 'em like this with one of these bad boys, or a turkey fryer at 350 for about 10, 12 minutes, depending on how golden brown you want 'em, which is crispy on our end.

If you wanna char grill 'em, toss 'em in garlic oil, bake 'em at 400 degrees for 10, 15 minutes, and then grill 'em up.

Let's go.

(upbeat hip-hop music) Yo, golden brown.

Perfect, crispy, just how we like it.

Now as we're tossing this up, let me tell you the story.

The deal about wings is they were invented in Buffalo.

And real quick, I'm gonna take in just a good enough scoop to cover 'em, but not over-sauce 'em.

And different places claim it, right?

You got a lot of good restaurants, a lot of good places that have that claim to fame, which is cool.

I've heard different stories.

We've learned that some kids came home drunk and the mom was about to throw the wings out, threw 'em the fryer, made some sauce.

That's a good story.

Heard about people trying to find ways to not have a lot of food waste.

Also a good story.

But the story we heard is one of those famous restaurants.

A friend of ours, Terry, his mom came here from Puerto Rico and worked in the kitchen and she invented the chicken wings and they stole her idea and then fired her.

So that's a story we like, too, because drama, drama, drama.

So we've got it tossed, you wanna toss until it's bright red, so we're gonna take our wings, and get 'em onto a plate, but we're gonna make room on our plate for our homemade blue cheese sauce.

Now comes the blue.

The blueberry bourbon maple hot sauce.

We're gonna create some strings like this.

Now comes the white.

And for this, we're using some good old blue cheese crumbles across the top, and now we've got red, white, and blue.

Repping Buffalo and repping America, baby.

And Buffalo's an all-American city, so that's cool.

All right, final touch.

Like a new wide receiver in a trade.

Just some chives.

Nice little garnish on top.

Make wings great again, baby.

Look at these things.

(mouth chewing) Mm.

The cherry with the hot sauce, the crispiness.

Perfect wing.

(upbeat hip-hop music) Man, we can all prepare for this game, just like the scouts.

We got the tailgate ready, we got the fixin' all set, but we're also ready for the game itself.

We have Syracuse University punter Jack Stonehouse here, teaching us how to kick field goals and punts, just in case the Bills need us, we're ready to go.

♪ Nobody can stop me ♪ Because I'm in a league of my own ♪ ♪ Y'all can just sit back and watch me ♪ ♪ They know who I am, they can't imitate ♪ ♪ Don't stay in your lane, I'm gon set you straight ♪ ♪ I'm buildin' my way to the top, ♪ ♪ You get in my way, you know that I'm gon' renovate ♪ Jack, my man, as a division one athlete and a great dude, you're gonna help us out today.

If the game goes sideways for Buffalo, and they need a new kicker, one of us is coming off the bench, so you gotta teach us how to do it.

You ready?

- Let's do it.

- They agreed to it, too.

- Yeah, they're all for-- - Pulling Nick off, Nick's coming off.

- They're all for it.

I'll take one for the team.

- Well, Nick also said he could kick 3 outta 10 field goals, right?

- I think 3 to 4 outta 10, yeah.

- We're gonna find out.

- We are gonna find out.

Let's do it.

- 40% effectiveness?

- We brought the little peewee pole here for you, too.

- All right, I love it, man.

Wind behind behind my back, I got this.

- And Alex is gonna pull the Lucy, pull the football from you, you know what I mean?

- Yeah, absolutely, Charlie Brown.

- Nah, I'm not holding the football.

- You're holding it.

Alright, Jack, show us how it's done, baby.

- Yep, first and foremost, you wanna make sure you're lined up.

You don't wanna miss it left or right.

And then the second-most important thing are your footsteps.

You wanna meet your left foot, if you're a right-footed, kicker, left foot on the spot of the ball.

Then you want to meet right here, just a half-step back, and then take one, two and then left, and then kind of a half right there.

I kind of click my foot right there.

You don't have to.

- Alright.

- And then after that, you take a little jab.

So it's basically up, down, and then right, left, and it really, it matters where your left foot is, 'cause if you're too close, you're gonna, you're gonna go straight to the right, and if you're too far away, you're gonna come right around the ball, and just hook it left.

- How far are you from the ball then?

- I would say about your foot distance away.

It's not too bad to be too far.

- Your own foot, not my foot.

- Yeah, yeah, yeah.

(laughter) So it's about a foot away and then yeah, just let it rip.

- Alright.

It seems it seems pretty easy.

- Yeah, the footsteps though?

Like I'm counting, like, I'm just gonna run at it.

- Yeah, I might trip over my own feet, but it seems-- - Do this one more time from the angle, three-- You're just kind like of like one, two, three, in?

- Exactly.

So it's a half, or I guess it looks more, and then one, two, then a full over, and then just about a half.

- Full over, then a little click?

- And then they click.

- Okay.

- Okay.

- Give it a shot.

- Good?

- I'm gonna watch from, I wanna... (football smacks) He's killing it, dude!

- Yeah.

Okay.

- Alright.

That looked easy.

- It did, man.

Into a stiff breeze, as well.

- I feel like we're really-- - Nick, you're up bro.

You ready?

- Yeah, I'm ready.

- Alright.

(football smacks) (laughter) I should've toed it!

(football smacks) I got it!

(cheering) (football smacks) (laughter) (football smacks) (cheering) - Oh, wow!

- Oh, yes!

(upbeat hip-hop music) - Y'all, if you're tailgating, you want something to warm up the crowd, and warm up the party too, right?

Not just the booze, but a great, warm thing, like a chili, a soup, but we're making a bisque, y'all.

And we've tested this thing out for years in the parking lots in Orchard Park.

This is a bacon beer bisque and it does all the things, man.

Even though, I know we're playing football, but this thing's a home run every time.

The first thing you need bacon baby, and I put this outta my personal stash, right?

I got one pound of bacon and cut them into lardons, so about a 1/2 inch by 2 inches long, and we're gonna hit that up in our pan, and crisp it up 'til it's about 3/4 of the way done.

Let me hype up this soup we're about to make here, this bisque.

So it is legendary in my family.

My mom actually will refer to it as Buffalo Karen Bisque, because we made it, and there was a woman named Karen wearing a buffalo hat with, like, the horns on it, and according to my mom, she thought my dad was a little foxy.

So she's flirting up with my dad, and my mom's not having any of that, so I can see her like mean-mugging her and everything.

So the woman comes over, and I'm like, hey.

She's like, what is that smell?

I'm like, oh, it's this bacon beer bisque.

She's like, oh my gosh, can I have some?

I'm like, of course, 'cause that's what we do.

And my mom usually the most inviting person in the world, I pour the soup in there, hand it to her, and my mom is throwing me daggers like this.

Came over and she's like, why are you giving away our soup?

And I'm like, mom, it's just a person.

She's like, not her, not Buffalo Karen.

So to this day, every time we go to a game, my mom has her eyes peeled for Buffalo Karen.

So, Buffalo Karen, if you're out there watching, watch out for Sue Reed.

Now we've got it about 3/4 of the way cooked.

Yeah, that's perfect.

Use a slotted spoon, and keep as much of that beautiful bacon grease in the pot as possible.

With all this bacon-y goodness in there, the smell in the air, the oil in the pan, we're gonna throw in our veggies.

So we got two, three white onions and a whole bunch of celery.

Then we add in a combination of red, orange, and yellow peppers.

Stir 'em in the grease, and cook until the onions are translucent.

Then we're gonna add a whole mess of garlic, fresh garlic from my dad's garden, some pepper, some flake salt.

We're gonna add in a little bit of cayenne pepper, and the cayenne doesn't make it hot or spicy.

It can, if we use a lot of it.

Cook this for another two minutes or so.

Now we're gonna make this bisque an actual bisque, but a bisque means it has a roux in it, so that's usually a combination of flour and butter.

So we're gonna first melt in there a 1/2 cup of butter, and then we're just gonna mix in the flour until we've got this really thick base.

(beer can opens) One of the best sounds in the world.

We want a 12-ounce beer, but since this one's 16, I'm gonna take four ounces out of it.

(person swallowing) We're gonna add this and cook it for three or four minutes, 'til the foam settles down, and it starts to thicken just a little bit.

Now at any party, the more liquid you add, the better things get, you know what I mean?

So what we're gonna do right now, add in a bunch of chicken stock, add in some milk, and half-and-half, baby.

Now we're gonna heat this until it boils and cook that for about 10, 15 minutes, until it starts to coat the back of our spatula.

We've got everything kind of really working well here.

It's starting to thicken up and look beautiful.

So we're gonna add in some more flavors, some dry mustard, Worcestershire sauce, a little bit of lemon juice and the acidity is gonna really make everything party in this dish.

Then some Dijon mustard, another great ingredient, and we're just gonna stir this stuff up.

We love making this thing super cheesy, like some of the jokes that I make.

We're gonna throw in a bunch of grated, really good Parmesan.

Got some smoked gouda.

So we've got two of our five cheeses in here.

Next we're gonna add in good old mild white cheddar and some sharp white cheddar.

We had leftover from some takeaway food from our favorite bar, it's some nacho cheese, and we're just gonna stir it until it's evenly mixed, and then throw our bacon back in.

I just wanna swim in this stuff.

It's so good.

But we need some life preservers, baby, and bacon saved my life and it'll save yours too.

So get that in here, and it's ready to party, baby.

To make your tailgate ready-to-go, we actually make this soup usually a day or two in advance.

Then we just heat it up on a turkey fryer, or something like that.

So we're gonna ladle ourselves some of this beautiful, delicious, bacon-y, cheesy goodness.

Now we've got this and we're gonna throw in, I like hot sauce, a little bit on mine, we want some of that on there, and we're gonna garnish it with some pretzel croutons.

You can use cornbread, you can use store-bought pretzels, whatever you want.

We just got some of those soft pretzels, the small ones, chopped them up, tossed 'em in garlic powder and olive oil, and baked 'em for 10 minutes at 350.

And then we hit some chives for some color on the top.

We gotta sample this as we go and make sure people are being all right.

Let's see how it turned out.

Mm.

The best version we've made yet.

(upbeat hip-hop music) People typically think the game is the main event of a tailgate, and that's not necessarily true.

Sometimes it's the food.

People will say that, too.

But it's really the people.

So if you wanna make the food work, make something that works for the people, that inspires them, that's inspired by them, and that's where this comes in.

This is the cheesesteak on weck.

So it's like a cheesesteak typically that you'd have, but we've put a real big Buffalo spin on it.

The weck, the roll, the Kimmelweck roll.

There's this dude named William Waar who rolled over here from Germany in the 19th century, and, baker, man, started this shop up, wanted to sell a lot of sandwiches.

So he made basically a Kaiser roll with this seasoning on it, which is salt and caraway seeds blended into that and it creates this fun little crunch, salty magic that blends beautifully with beef and horseradish.

So William Waar was one of the first ballers in Buffalo.

He'd loved this tailgate, and love what we're doing with his spices.

The first thing we're gonna do with the sandwich, though, is make a sauce and it's a horsey sauce.

So we got a bunch of sour cream, and we're gonna put in a little bit of lemon juice.

Then we're gonna add in a couple tablespoons, maybe more than that, of horseradish.

But with the horseradish, right?

To get it done right, take it and put it in paper towels, squeeze out the moisture to prevent this from getting too runny.

Then some good old mayo in there.

I'm gonna throw in some parsley, some salt and pepper, some garlic salt from my dad's homemade garlic salt.

Then we mix this up evenly, and then just let it sit in the fridge for about a 1/2 hour or so, or, man, 20 minutes, but the flavors will meld, and this is a good thing to make the day before, too.

The cheesesteak.

Man, it's one of the best things you're ever gonna have.

Philadelphia makes 'em, but we make 'em in Buffalo, too.

We've got a pound of shaved beef that we're gonna throw onto a flat top.

We've got some oil on there, but before that starts going, about 45 minutes ago, we started to caramelize some onions.

All you wanna do with that is slice 'em up into rings, put it in olive oil and unsalted butter, and slowly keep stirring 'em, so it gets this rich dark brown.

It creates a sweetness that makes this sandwich just jump.

Get your beef up on here.

(meat sizzles) Yeah, that's sizzles nice.

(meat sizzles) (utensil clangs) We're gonna throw some butter in that beefy goodness over here.

Then we're gonna crisp up our roll.

Now we've got our beautiful onions in here, all caramelized.

We're gonna mix it in with our cheesesteak meat.

Stir that up a little bit.

(meat sizzles) We're gonna hit it with a little salt and pepper.

Keep stirring it around.

Now comes the fun part.

We're gonna add in all this beautiful, delicious cheese.

Got some sharp cheddar, which pops nice with the horsey sauce, and the Kimmelweck salty seasoning.

We've also got a cheddar parm mix, man, cheddar parm.

So it's basically a combination parm and cheddar, which is super awesome.

And we've got some straight-up shredded Parmesan to our liking.

We basically put about the same amount of cheese as we do beef in this baby.

And keep stirring it up, get all that cheese melted together.

Look at this toasty, beautiful Kimmelweck roll.

Now, like we said, they're typically a Kaiser roll, but we got a baker friend of ours to turn them into sub rolls for us.

So all crisped up.

Next step, we're gonna dress it with this horsey sauce.

We've also made it with like a garlic honey mayo.

If that's your jam, if you don't want the spiciness of the horseradish, but it's more so just balancing out the flavor.

Got this caramelized onion, cheesy, beautiful goodness on this awesome sandwich.

So now close her on up.

We're gonna put a diagonal cut into her.

Look at that sandwich right there.

Ooh.

Now no penalties for this, because this is just too good to be true.

Mm.

The Kimmelweck seasoning, the crunch of the bread, the caramelized onions, man, this is all pro work.

(upbeat hip-hop music) ♪ Get it started ♪ I can't play it straight ♪ Yeah, out the way ♪ Yeah, yeah, yeah ♪ I'm a trend-setter, I'm a go-getter ♪ ♪ I'm a trend-setter, I'm a go ♪ I'm a trend-setter, who can do it?

♪ ♪ I'm a go-getter So you've been a Bills fan all your life, babe?

- Absolutely, man.

Born a Bills fan, I will die a Bills fan.

- Okay.

Okay.

- And if I have anything to say about it, I will be buried right in this parking lot right here, man.

- Okay.

- Alright.

- So I remember my first time-- - I do, too.

- Who doesn't remember their first time, right?

It's hard to forget.

So 1991 Sports Weekend, probably the greatest Sports Weekend of my life.

I started off University of Michigan verses Florida State at the big house, Ann Arbor.

- Ooh, hello.

- 108,000 people, right?

Yeah, unreal.

Could it get any better?

It does.

Roll into Buffalo on a Saturday night, Sunday morning, I'm in this parking lot, tailgating Rich Stadium, the K-Gun, Jim Kelly, Andre Reed, Bruce Smith-- - Ooh, yeah, baby.

- Right?

- The run.

Amazing, amazing atmosphere, amazing everything.

We go into the game, the fans were just charged, ready to go.

Couple girls sitting next to us had their Jim Kelly shirts on-- - Alright.

- Love it.

- Sure, sure.

- They're cheering for Jim every time he runs off.

- Yep.

- First time the Bills come down and score, he comes running off the field, and these ladies yell out, Jim, Jim.

Next thing I know, I look over, shirt comes up, nothing on underneath.

- Oh, hello!

- Letting Jim see what's going on, right?

- Hey, hey!

- Go Jim.

- I mean, again-- - Good field vision.

- A weekend of firsts, right?

- I mean, first NFL game, first time in the real, you know?

- I mean, it was awesome.

- No doubt.

You know what?

Here's to people letting it go, revealing everything, man, and to firsts.

- Cheers.

- Yeah!

- We're in the thick of it now.

This is what a tailgate is all about.

People coming together with a common cause - beating other teams, but really being together.

That's what we're talking about.

(crowd chanting) It's time.

Get in the game!

- Let's go, Buffalo!

- Let's go, Buffalo!

- Let's go, Buffalo!

- Let's go, Buffalo!

- The Bills make me wanna... - Shout!

♪ Hey, hey, hey, hey ♪ Hey, hey, hey, hey ♪ Hey, hey, hey, hey ♪ Hey, hey, hey, hey ♪ Hey, hey, hey, hey ♪ Hey, hey, hey, hey ♪ Hey, hey, hey, hey ♪ Hey, hey, hey, hey ♪ Shout now!

Jump up and shout now!

♪ ♪ Jump up and shout now ♪ Jump up and shout now ♪ Jump up and shout now ♪ Jump up and shout now ♪ Everybody shout now ♪ Everybody shout now ♪ Everybody shout, shout, shout ♪ (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.