808s & license plates

watch the podcast

Play Video
Every tailgate should rock as hard as the show you’re going to see, and we’re all about helping you and your band do it right. The squad warms up the crowd by showing you all the steps, before and during a concert tailgate to bring the crowd to its feet and scream their lungs out. We load in all the music references, cocktails, recipes and party tips. Bring your friends, your favorite music t-shirt and some ear protection, too.

Watch the full episode

Play Video

The setlist

Hell on heels

A concert’s vibe is amplified by the smoky atmosphere, matching the glam and spirit of attendees and performers alike; our surprise—tequila-soaked gummy bears—remixes the classic paloma with a smoky, punk twist, making it the perfect drink to complement any music genre and elevate tailgate cuisine.


  • 1 ½ ounces mezcal
  • Grapefruit soda 
  • ¼ ounce of fresh lime juice
  • Sliced lime for garnish
  • ½ ounce of fresh pineapple juice (directions on juicing a pineapple below)
  • Tequila-soaked gummy bears for garnish (ingredients and directions below)
  • Splash of orange liqueur

Ingredients for Tequila-Soaked Gummy Bears

  • 1 16-ounce container of gummy bears
  • ½ cup tequila

Directions for Tequila-Soaked Gummy Bears

  • Place those bears in a tupperware container
  • Pour the tequila over them
  • Seal up
  • Let rest in a dry place not exposed to sunlight for 24-48 hours

Directions for Fresh Pineapple Juice

  • Slice off the top and bottom of the pineapple
  • Cut the remaining pineapple pieces and place them in a blender
  • Puree until they are completely juiced
  • Strain if you don’t want any pulp (we like a little in ours)

Directions for Hell on Heels

  • Fill a plastic cup with ice
  • Add in the mezcal
  • Add in the orange liqueur, lime, and pineapple juice
  • Stir
  • Top with the grapefruit soda
  • Garnish with the lime wedge and the tequila-soaked gummy bears

Bad bunny empanadas

Celebrating Bad Bunny’s innovative spirit, we crafted a unique empanada, blending genres and tastes. This empanada, a crispy yet fluffy delight filled with chorizo, veggies, manchego, herbs, shallots, and a hint of garlic chili paste, offers a burst of flavors. Paired with a cherry lime sour cream, it’s a versatile dish that enhances any gathering, embodying the fusion of cultures and the joy of culinary creativity.


  • Golf ball-sized ball of dough (ingredients and directions below)
  • 2 tablespoons of filling (ingredients and directions below)
  • Lime and cherry sour cream (ingredients and directions below)
  • 2 cups canola oil

Ingredients for the Dough

  • 2 ¼ cups flour + ½ cup flour for rolling dough
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 2 teaspoons of granulated garlic
  • ½ cup of butter or duck fat (we go with duck fat; you can use lard or shortening too)
  • ⅓ cup ice water
  • 2 teaspoons distilled white vinegar

Directions for the Dough

  • Take the flour, baking powder, salt, garlic and mix it evenly
  • Add in the duck fat and combine until it looks sandy
  • Throw in the ice water and vinegar
  • Knead into a flexible, good dough, adding more water if needed
  • Break the dough into 12 golf ball-sized balls (around 2 ounces each)
  • Put them in a gallon storage bag and let it rest for an hour

Directions for the Filling

  • Saute the chorizo
  • Move the meat into a mixing bowl, and leave the grease in the pan…
  • …and saute the vegetables and herbs, cooking them in the grease
  • Add the sofrito to the pan
  • Add the veggies, herbs, and sofrito to the mixing bowl
  • Add the cheese to the mixing bowl and stir evenly
  • Add salt and pepper, stir again

Ingredients for Lime Cherry Sour Cream

  • 8 ounces sour cream
  • 10 ounces maraschino cherries, with juice
  • 2 teaspoons lime juice

Directions for Lime Cherry Sour Cream

  • Mix all ingredients evenly

Directions for Bad Bunny Empanadas

  • Throw some flour on a clean counter, and flatten each of the balls into a circle – we want these to be 4 ½ inches across
  • Throw about 1 tablespoon of the filling into each, then fold them over
  • Coat your fingers with water, and run it along the edge of the empanada
  • Using a fork, seal the crescent side up, putting little lines in it
  • In a heavy-bottomed pan, heat up 2 cups of canola oil to around 350 degrees
  • Drop ‘em in the oil, for 1-2 minutes on each side until golden brown, but they’ll cook quick
  • Dip it in the sour cream or throw a dollop on top
  • Be so bad you’re good

Cupcakes by the ocean

Inspired by Joan Jett’s fierce energy, our savory corn muffins with cream cheese frosting (ingredients and directions below) are a culinary encore that packs a punch. Infused with peppers, butter, and cornmeal, these treats offer a buttery, salty, and creamy experience that’s as versatile as cornbread itself but stands out like a solo act. Topped with chives and frizzled onions, they’re ready to rock your taste buds.


  • 16 mini cornbread cupcakes (ingredients and directions below)
  • 1 cup of garlic savory cream cheese
  • ¼ cup chopped chives
  • ½ cup crushed Funyuns or frizzled onions 

Ingredients for Cornbread Cupcakes

  • 1 cup all-purpose flour
  • 2 cups yellow cornmeal
  • ½ cup white sugar
  • 1 teaspoon salt
  • 3 teaspoons baking powder
  • Cooking spray
  • 1 fresh peach, diced, and 1 de-seeded jalapeno, diced 
  • 1 egg
  • 1 cup whole milk
  • 1 1/2 cups vegetable oil

Directions for Cornbread Cupcakes

  • Saute the peach and jalapeno in butter, set aside for now
  • Preheat your oven to 400 degrees
  • Mix all the dry ingredients evenly
  • Add in the wet ingredients, and mix them together into a lumpy batter
  • Add in peach-jalapeno mixture and stir
  • Spray a 16-cup mini-cupcake/muffin pan with cooking spray
  • Fill each cup in the tin about ¾ of the way
  • Bake for 20-25 minutes until they’re nice and golden, and you can stick a toothpick in the center and it comes out nice and clean

Ingredients for Savory Cream Cheese Frosting

  • 8 ounces of softened, room temperature cream cheese
  • 2 tablespoons honey
  • 1 tablespoon hot sauce
  • 2 tablespoons chopped chives

Directions for Savory Cream Cheese Frosting

  • Mix it all together evenly

Directions for Cupcakes by the Ocean

  • Generously top each cupcake with the frosting
  • Sprinkle each with frizzled/fried onions
  • Top with chopped chives
  • Get corny

Monkey wrench cookies

These cookies are a revelation, akin to Nirvana’s and Foo Fighters’ monumental impact on rock. Each bite combines a vibrant mix of espresso, luxurious toffee, and a hint of sea salt, leaving you exhilarated like after an unforgettable concert encore. Inspired by a profound Foo Fighters performance of “Everlong,” this recipe captures that indescribable post-show euphoria.


  • 2 sticks unsalted butter
  • ½ cup granulated sugar
  • 1 cup brown sugar, tightly packed 
  • 2 ¾ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon instant espresso powder (optional, but highly recommended)
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • 2 eggs plus one egg yolk
  • 2 teaspoons vanilla extract
  • 1 cup toffee bits
  • 1 cup chocolate chips
  • Flaky sea salt for finishing

Directions for Monkey Wrench Cookies

  • Melt butter in a saucepan over medium heat, stainless steel works best
  • Swirl occasionally until brown bits form at the bottom of the pan and the butter is amber in color
  • Remove from heat and pour into mixing bowl, scraping the pan with a spatula to get all brown bits into the bowl
  • Add sugars and stir to combine
  • Set aside and let cool to room temperature
  • In a separate bowl, combine flour, baking soda, salt, espresso powder, baking powder and cinnamon
  • Once the butter mixture is cool, whisk in eggs, yolk, and vanilla until combined
  • Gradually add flour mixture to butter mixture and stir until combined
  • Stir in chocolate chips and toffee bits
  • When the dough is completely mixed, throw some flour on a clean counter and roll it into a 2 inch-diameter log (this will make it easier to slice it out into smaller discs)
  • Wrap dough with plastic and refrigerate for at least 24 hours
  • Remove dough from fridge and let sit at room temperature for 1 hour before baking
  • Preheat the oven to 350 degrees and line the baking sheets with parchment paper
  • Slice dough log into small discs, about 3 tablespoons each
  • Bake 12-14 minutes, no longer than 20 minutes, or until a darker golden brown (remember, it’s got brown butter in it, so they’re going to be darker) 
  • Remove from the oven and sprinkle with sea salt
  • Let cool on a cookie sheet for 2 minutes then move to a wire rack to cool completely

That’s Us. Want to Hang?

© 2023 Spatchcock Funk. All Rights Reserved

Holler at Us