GDC Guide to a great tailgate

Guide to a great tailgate

The Good Day Columbia Tailgate Guide

With the official start to tailgate season â?? aka football season â?? the GDC crew welcomed some experts to make sure your tailgate is as much fun as the big game.

The Tailgate itself

2012 GDC Ultimate tailgate Search Champions, The Air It Out Tailgate Club join us with their secrets to putting on the ultimate tailgate. Team leader Nate Hinton gave us this list of must haves:

1) A great group of people (Loyal gamecock Fans)

2) Organization - can't be chaos we have board of members

3) Tents, table and chairs

4) Chafing Dishes

5) TV, generator and Satellite Dish

6) A weekly menu - (Good cooks)

7) Your own personalized Gamecock Gear

8) Group Flag

9) DJ

10) Theme song

11) Mixologist - Bartender

12) Great friends

13) Our own personal Gamecock Cheerleader

14) Must be willing to travel

15) Games like corn hole and other fun family games

Thirsty yet?

Lauren Sarver from Budweiser Columbia joined us to share some tasty local beer offerings.

Conquest Brewery

is based in Columbia, offering several varieties of micro brews.

Sacred Heart IPA

- A year round draft, 7.2% alcohol, complex malt background with a big juicy hop flavor.

Medusa Stout

- A year round offering on draft, 5.2% alcohol, reminiscent of both a chocolate stout and a milk stout while still being suitable for the lactose intolerant.

Artemis Blonde

- A year round offering on draft, 4.2% alcohol, mild bitterness, subtle honey-like sweetness.

Carolina Brewery

is located in Chapel Hill, NC, and like Conquest, offers several brews.

Sky Blue Golden Ale

- A kolsch style ale available year round in can or draft, 5% alcohol, complex but light and easy to drink.

Carolina Brewery Flagship IPA

- An English style IPA available year round in can or draft, 5.9% alcohol, intensely hopped with a unique floral aroma.

For you non-beer drinkers

Liz Deese from Ben Arnold Distributors joined us to share some flavors with a local flair. Here are the ingrediants to tell your favorite bartender or to put on your shopping list.

Deer and Beer in a mix of Jager and Bud Light

The Clowney Cooler is made of American Harvest Organic Vodka, mixed with soda and garnished with a cucumber.

Williams Iced includes Kai gluten free lychee vodka with cranberry.

Lime Cocky Sailor is a treat made up of Sailor Jerry spiced rum, with cola and a dash of grenadine.

Cock-a-Rita will quench a thirst with Maestro Dobel Diamond tequila, agave juice and a fresh lime

Ok, time to get your eats on

Our friends from Texas Roadhouse shared some easy to make tailgate snack food fun.

How to Make Texas Chili (no beans)


Water 1 Qt + 1 C (40 oz)

Beef Base 2 oz. (or 8 Beef Bullion Cubes)

Tomato Paste 4 oz

Chili Spices â?? to taste

Vegetable Oil 1.5 oz

Hamburger 2 pounds

Yellow Onion, Diced 6 oz.

Garlic, Fresh Chopped 1 oz.

Jalapeno, Fine Chopped w/ no seeds ½ oz

Flour 6 oz

Diced Tomatoes 1 can, small


Step 1

· Add water, beef base, tomato paste and chili spices (to taste) to a large mixing bowl.

· Using a whisk, stir until well dissolved and set aside.

Step 2

· Pour vegetable oil into a large pot and heat on Medium High.

· Once oil is hot add hamburger meat to the pan.

· Cooke the hamburger meat until all is brown.

· Stir the meat often to keep the meat from sticking to the bottom or sides of the pot.

· Once meat is fully cooked strain off extra grease using a colander.

· Set meat aside for later use.

Step 3

· Using the same pot or a clean pot, add oil to the pan and heat with range set at medium high.

· Add onions, garlic and jalapeno to the pot

· Sautee until tender.

· Add flour and stir to incorporate with a cookâ??s spoon.

Step 4

· Add the mixture from step 1 to the pot

· Stir with a whisk until all product is incorporated

· Bring to a boil

· Lower heat to medium and add cooked chili meat

· Cook for approximately 30 minutes or until desired thickness is obtained.

Step 5

· Mix in drained diced tomatoes and stir until evenly mixed.

· Bring chili back to a boil

· Lower to medium heat and cook until desired consistency is reached.

· Serve immediately.

Chicken and Steak Kabobs

Equipment: Two cutting boards (one for veggies & one for meat), storage container, metal skewers, knife, latex gloves

Ingredient Amount

Step 1

Mushroom Caps 1 oz

Step 2

Sirloin or Chicken (1 ½â?? X 1 1/2â?? Cubes) 6 oz

Yellow Onion (1 ¼â?? X 1 ¼â?? Slices) 1 oz

Green Pepper (1 ¼â?? X 1 ¼â?? Slices) 1 oz

Tomato (1 ¼â?? X 1 ¼â?? Slices) 1 oz

Step 3

Marinade or Seasoning As Desired

Important to know:

· Cutting your veggies slightly smaller than the sirloin or chicken cubes should keep them from burning.

· Metal skewers helps ensure complete cooking of the meat, including the center.

Step 1

· Trim stem of mushrooms even with cap

· Place in appropriate container and hold for later use

Step 2

· Cut remaining ingredients and reserve

· Each kabob contains: 5 sirloin or chicken pieces, 2 mushroom caps, 2 tomato slices, 2 onion slices, and 3 green pepper slices.

· With the point of the skewer up slide on one piece of sirloin or chicken.

· Place the rest of the ingredients on in this order: green pepper, onion, sirloin cube, tomato, sirloin/chicken cube.

· Repeat

Step 3

· Place all kabobs into a container.

· Season or marinate the kabobs to you desired taste and let sit in refrigerator for later cooking on the grill.



2 T. Liquid Smoke

1 cup tap water

1 each Whole Pork Shoulder/Boston Butt

2/3 cup Seasoned Salt

1 T. Black Pepper

2 cups of your favorite BBQ Sauce


1. Preheat the oven to 225° F.

2. Pour the liquid smoke, and water into the bottom of a roasting pan.

3. Place a roasting rack into the pan.

4. Rub the entire exterior of the shoulder with the seasonings.

5. Place the seasoned shoulder onto the rack, fat side up, then cover the pan with a tight fitting lid.

6. Place the covered pan into the hot oven, and roast for 5 to 6 hours.

7. Remove the pan from the oven carefully. The meat should be very tender, and between 190 - 200°F.

8. Remove the meat from the pan and break it into five or six pieces using tongs.

9. Allow the meat to cool for 15 â?? 30 minutes until it is cool enough to touch.

10. Break the meat into 1â?? by 2â?? chunks, remove any undesirable fat or gristle, and place the meat into a mixing bowl.

11. Gently stir in the sauce with a rubber spatula.

12. Transfer the sauced meat into 2â?? deep x 9â?? wide x 13â?? long (cake or aluminum) pans and cover with a lid or foil.


1. Bake at 350°F for 20 â?? 30 minutes, or until an internal temperature of 170°F is achieved.

2. Serve and enjoy.


1. Refrigerate for use the next day. Cool it quickly (within 2 â?? 3 hours) to an internal temperature below 40°F to keep it safe.

2. Bake at 350°F for 30 - 40 minutes, or until an internal temperature of 170°F is achieved.

3. Serve and enjoy.



8oz Shredded Sharp Cheese

24oz Sour Cream or Lowfat Sour Cream

1 Bag of Tostitos Scoops chips

2 small bags of real bacon bits

2 packs of Ranch Dips


Pour sour cream in dish of your choice, add cheese, bacon, packs of Ranch Dips. Mix well. Serve room temperature or cold (I prefer cold). Use Scoops to dip. ENJOY! :)

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