Preheat oven to 350 degrees. Slice the french bread in half, lengthwise, so you have two equal pieces. Scoop out the bread in the center of each piece.
Place bread in a large bowl and tear into small chunks. Set the two halves of french bread onto a large baking sheet. Set aside.
Brown the ground beef and onion in a large skillet, over medium-high heat. Drain any grease. Add the celery and garlic to skillet. Cook a few minutes until celery is tender. Next, add soup, milk, and Worcestershire Sauce. Season with Runnin Wild Peppered Sea Salt and Runnin Wild Wild Game Seasoning. Stir and cook mixture until heated; another 5 minutes or so.
Add the beef mixture to the bread in the large bowl. Stir to combine. Pour mixture into the center of one half of the french bread. Spread out evenly. Top the mixture with provolone cheese. Top with the other half of bread.
Bake for 10 to 15 minutes, or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!
Set aside 1/3 cup beer. Pour remaining beer into a large shallow dish; add chicken wings, cover, and marinate at least 4 hours in refrigerator; drain wings.
Preheat oven to 425 degrees F. Line two large rimmed baking sheets with aluminum foil; coat foil with cooking spray.
Season wings with Runnin Wild Buffalo Seasoning and salt, and place on prepared baking sheets. Bake 30 minutes. Turn wings over and cook 25 to 30 minutes. Then, turn wings back over and cook 25 to 30 more minutes, or until crispy and no pink remains.
In a large bowl, combine cayenne pepper sauce, butter, and reserved 1/3 cup beer; mix well. Add chicken wings and toss until evenly coated. Serve immediately. Enjoy!