Football season is upon us.  Brookland-Cayce, Airport, and Gray Collegiate Academy begin the high school football season on Friday night. The Bearcats travel to Byrnes and Airport hosts Swansea. Gray is on the road at Oceanside. All games begin at 7:30 p.m.

The University of South Carolina is coming off an impressive bowl win over North Carolina. This year’s team has a stable of new and talented players added to the team. The Gamecocks open the season at 7:30 pm., Sept. 3, at home versus Georgia State. 

For many, tailgating before the game is as big as the game itself. It’s time of the year to look for that special dish or item that goes perfectly with your football tailgate.

“My favorite is baked ham and cheese sliders,” said West Columbia Mayor Tem Miles, who is a graduate of The Citadel. He also said he loves the festivities and pageantry that comes with the season.

“I’m excited for the return of football,” said Miles. “I pull for all South Carolina college teams, but I especially love my Citadel Bulldogs. I loved to go to the games when I was a cadet. I still love to go to a game when I get the chance.”

Miles also shared his recipe for the baked ham and cheese sliders he loves.

¾ cup melted butter; 1 ½ tablespoons Dijon mustard; 1 ½ teaspoons Worcestershire sauce; 1 ½ tablespoons poppy seeds; 1 tablespoon dried minced onion; 24 mini sandwich rolls; 1 pound thinly sliced cooked deli ham; 1 pound thinly sliced Swiss cheese.
Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 2: In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls. Arrange the Swiss cheese over the ham, and top with remaining ham slices in a layer. Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.
Step 3: Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes. Slice into individual rolls through the ham and cheese layers to serve.

Steve Cohen can be found on October Friday nights cooking for the Rhythm on the River Concerts at the Riverwalk Amphitheater. On Gamecock home football game Saturdays he’s hosting crowds at his tailgate spot in the shadow of Williams-Brice Stadium. He explains what it means to him.

“Tailgating for me is more about friendship, comradery and festivities,” he said.  “We have a group from Rock Hill, Fort Mill and Charlotte that has been tailgating together for 25 years.  We have a great set up with a professional-grade tent and TVs.  Most of us don’t even go into the games. Over the years our group has grown from strangers walking by and joining us.  A great tailgate requires great friends, great food and beverages.

Cohen said foods at his tailgate include: pulled pork; barbecue; brisket; enchiladas. His  specially marinated hot dogs and hamburgers are the most-popular.

Trip Turbyfill is the founder and owner of Café Strudel at 300 State Street in West Columbia. He is also one of the owners of The Tackle Box at Meeting St. Turbyfill loves to tailgate at Carolina football games when he has time, but more than anything he cooks tailgate food for his clientele.  

“Smoked wings are my favorite tailgate food,” he said. This recipe is below.
6 cups paprika; 2 cups chili powder; 1 cup cajun seasoning; 1 cup fine ground salt; 1 cup black pepper; 1 cup granulated onion; 4 tablespoons dried oregano; 1 tablespoon coriander; 1 tablespoon cumin; 1 tablespoon curry; 1 tablespoon turmeric; 1 tablespoon cinnamon; 2 tablespoons ground ginger ; 2 tablespoons cayenne pepper.
To prepare wings: Soak wood chips in unsweet tea while preparing wings to be smoked. Take one bag of wings and rinse them under cold water. Place onto a sheet pan lined with paper towels. Pat wings completely dry. Place wings into a large mixing blow and add two cups of the wing seasoning. Fully coat the wings in the seasoning so they are completely covered. Line a full hotel pan with foil and add smoked wood chips directly to the bottom of the pan. Put the perforated pan on top and loosely fill with seasoned wings. Leave a little space on one side to let smoke enter from below. Cover tightly with foil and poke four-to-five holes on one side. Place on the stove and smoke for 45 minutes over medium heat until it’s 165 degrees.

Football is in the air. Time to start getting together the ingredients for your favorite tailgate food.