Gamecock fans will tell you their barbecuse sauce is garnet – not yellow or red.
The Cock-a-boose have become a tradition where everbody gets on track to cheer the Gamecocks to victory.
The University of South Carolina tailgaters are proud of the friendly atmosphere surrounding their newly named GameCock Park.
Until August of this year, this favorite location to the Gamecock fans was named the State Farmer’s Market. USC trustees approved the new name after several different versions were suggested.
This lawn is a fan favorite gathering place and is lined with rows of garnet and black tents Saturday mornings in the fall.
Anything that barbeque sauce can be added to is a crowd favorite. I assumed, because Maurice’s famous yellow barbeque sauce restaurants are located in Columbia; the yellow sauce would be a crowd favorite.
This is not the case. I was reminded that the barbeque sauce is garnet in Columbia, not red or yellow, and that ribs and wings are found on almost every fans grill.
“Garnet” skinned potato salad sits in a chilled bowl on the tables that are lined with homemade sweets and sweet tea.
Columbia is known for being the hottest city in the state, so many fans mentioned churning ice cream during game days that had an evening start time.
For the families that travel into Columbia for the big game, it is easier to grab a snack at the Cock-a-boose. Vendors sell food options out of a retired and repainted train caboose and is a fun favorite especially for the youngest Gamecock fans.
Everyone is adorning their favorite garnet T-shirt and watching the replays from last week’s game on a big screen monitor. Others enjoy corn hole and horseshoes before kickoff.
Some families bring out the deck of cards, while others sit and enjoy company before getting up for that second bowl of ice cream and heading into Williams-Brice Stadium for some Gamecock football.
Garnet Skinned Potato Salad
Ingredients
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped
1 stalk celery, finely chopped
2 cups mayonnaise
salt and pepper to taste
Directions
• Bring a large pot of salted water to a boil.
• Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Chop the cooled potatoes, leaving skin on.
• Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise, salt and pepper to taste. Chill for an hour before serving.