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SACK-U
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« on: January 28, 2004, 11:40:30 am » |
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So what is everyone planning to cook-up at the track? Do you want to share any tasty recipies?
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Slow in, fast out.
It's not a style it's a way of life.
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DKWEST
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« Reply #1 on: January 28, 2004, 01:32:34 pm » |
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Filet Mignon!
And whatever they are serving at the Club Sebring Buffett.
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"Gentlemen,...Start Your Party"
.....................WFO.....................
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JungleCat
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« Reply #2 on: January 28, 2004, 04:05:41 pm » |
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Well let's see,i know we will have Dawg's Famous Oyster Roast on Thurs. nite,the other nites we might have some JungleCat B-BQ,Dugan's SouthSide Pasta,CountyLine Low Country Boil,Hot-Wings from Havana(Fla.) and whatever else we might dream up thru the week  JungleCAT |
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shakedown067
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Posts: 181
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« Reply #3 on: January 29, 2004, 10:05:19 am » |
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I'm looking forward to my breakfast wraps again. Something about eggs, bacon, cheese, hashbrowns, tabasco, all wrapped inside a tortilla that just says yummmmmm to me. Do I really need to cook anything else? Ok, how about some cajun sausage again, some bacon burger dogs (I don't have to clean the grille when I'm done right?), a couple of pork tenterloins that are marrinaded to perfection, and we deffinately need some boudin this year. Lots and lots of boudin. It's crazy easy to cook and fills you up with out having to worry about side dishes...
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SACK-U
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« Reply #4 on: January 29, 2004, 10:17:23 am » |
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Yummy! I love having a cajun chef at sebring  Cook it just spicy enough to keep you out of the port-o-lets the next day |
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Slow in, fast out.
It's not a style it's a way of life.
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shakedown067
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Posts: 181
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« Reply #5 on: January 29, 2004, 10:30:58 am » |
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Yummy! I love having a cajun chef at sebring Cook it just spicy enough to keep you out of the port-o-lets the next day LMAO. You know it!!!!!! My spices are all stocked up and ready to roll. I'll even have three different flavors of tabasco this year, numerous flavor additivies, and a whole bag of other goodies to add on while cooking. It should be a great feast this year. |
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amazing
SF Moderator
Seasoned Veteran
Posts: 743
Male Underwear Super Model
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« Reply #6 on: January 29, 2004, 11:14:47 am » |
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Sat. usually brings 6 or 7 deep fried tukeys and an 80 to 100 lbs. hog.But
we something great everyday anything from ho made meatball hoagies to
ho made grilled pizzas. WWWWWOOOOO HHHOOOO !!!! 8O 8O 8O 8O
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GO SHANE GO!!!
GO TEAM IMPALA GO !!!
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GuidoThePenguin
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« Reply #7 on: January 29, 2004, 12:40:26 pm » |
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I make a fried chicken strip that Col. Sanders would murder for.
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shakedown067
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« Reply #8 on: January 29, 2004, 01:54:12 pm » |
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I avoid frying anything at the track. All that grease is just a mess I don't want to have to deal with. But there is certainly nothing better than a well injected and fired turkey. Hmmm hmmm gooooood.
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HeelNToe38
Rookie
Posts: 60
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« Reply #9 on: January 30, 2004, 01:32:52 pm » |
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Hell, the only thing I'm making is a reservation at the FS Juke with the JC family! :lol:  Edit - typo |
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"I will never lift!"
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dodge_swinger
Rookie
Posts: 76
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« Reply #10 on: February 08, 2004, 02:25:19 pm » |
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Bacon. Lots of bacon, which, in my opinion, should be the official food of endurance racing. I make a grilled bacon and peanut butter sandwich garnished with finely diced onions. Everyone I know that's tried it, loved it. Make it as follows:
For one sandwich......
6 slices bacon, fried and drained. I like mine just short of crispy.
2 slices bread
Lots of peanut butter.
butter
finely diced onion
Spread the peanut butter on the bread, lay on the bacon, put the bread together, lightly butter the outside, fry it like a grilled cheese sandwich (until melted peanut butter oozes out the sides). Add some finely chopped onion if you want. Enjoy with hot coffee or cold beer. Sticks with you ALL day.
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"It never got weird enough for me."
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DKWEST
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« Reply #11 on: February 08, 2004, 09:30:37 pm » |
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A while back my crew carried the moniker "Team Snausage".
One late night we hit the concession stand located in between F-Troop and the walk-over bridge near the Hairpin. It was about 2am and there were a few Sausages, and Peppers and Onions, that looked like they had been there all day. We all got one and ell enjoyed and were amused by the grossness of these Sausages. One of the guys called it a "Snausage" and the namesake stuck.
It has been an annual thing ever since, that at some time during the race,...We seek out the nastiest Sausage we can find. It's always funny when we walk up to a concession stand and everything is neat and clean and we turn his Sausages down because they don't look nasty enough.
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"Gentlemen,...Start Your Party"
.....................WFO.....................
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SACK-U
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« Reply #12 on: February 09, 2004, 09:29:37 am » |
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Bacon. Lots of bacon, Elvis must stop by your camp every year 8O |
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Slow in, fast out.
It's not a style it's a way of life.
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DKWEST
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« Reply #13 on: February 11, 2004, 02:31:06 pm » |
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actual photo of a Dinner at Sebring: Filet Mignon and some other cut that somebody dropped on the grill  |
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"Gentlemen,...Start Your Party"
.....................WFO.....................
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SACK-U
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« Reply #14 on: February 11, 2004, 02:47:16 pm » |
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Wait a minute that looks like an illegal charcoal grill :lol:
Well that, and half a cow
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Slow in, fast out.
It's not a style it's a way of life.
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