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Old June 30th, 2014, 08:46 PM   #41
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honey almost never goes bad. they found honey from inside tombs in egypt that is still edible.
"That looks like it might still be edible. Try it."

"I'm not going to try it, YOU try it!"



"OOOOHHH no. I'M not going to try it. YOU try it."




"Screw you. Where's that dam grad student? MIKEY! Come here! We've got something we want you to try."



"He won't like it. He hates everything."



"Hey, HE LIKES IT!"

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Old June 30th, 2014, 08:51 PM   #42
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Somebody's age is showing....
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Old June 30th, 2014, 09:26 PM   #43
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this thread= untapped awesomeness!
This thread has taught me that I should probably spend time at the track with Chris, even if only for the food.
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Old June 30th, 2014, 09:30 PM   #44
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This thread has taught me that I should probably spend time at the track with Chris, even if only for the food.
Bring your appetite and smiles, your bike would be fun too.
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Old June 30th, 2014, 10:05 PM   #45
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You guys eat better at the track than I do at home. What the hell. I'll be right back, gotta go have a talk with the woman
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Old July 1st, 2014, 02:14 AM   #46
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So when is the next track day? you guys bring the food Ill bring the refreshments.

no more fish bowls for Csmith12
haha
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Old November 21st, 2014, 01:35 PM   #47
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Got another easy one for this thread that will be a staple at my future cold track days.

Crock Pot White Beans - Redneck Style
1 1lb package of white navy beans - medium/large size
1 2lb shrink wrapped cut of Cottage Butt (pork) but you can use any ham you like
1 large yellow sweet onion
1-2 tablespoons of course ground sea salt

Prep (before leaning to track)
Measure out 2 cups of beans and put in bowl of water to soak
While beans are soaking...
cut up (cube) or shred the pork butt, I prefer to shred it
cut up onion into small/medium size pieces as you see fit
put pork and 1/2 the onion in crock pot on high (covered) for about 3-5 hours until cooked down

Once the beans have soaked (about 6 hours), massage the beans to break off some of the shells and dispose of them. They float on the top of the water and don't deshell them all, save about 1/2 of them.

Add beans to crock pot and cover with water with 2 inches above the beans. Put the lid on and wait. About every 2 hours, check the water level and add as needed (or preferred soupiness) and keep the covered. Stir as need to check for bean tenderness. When done, allow to cool and package for transport.

At the track
Reheat beans but do not boil, salt and pepper to taste and serve very hot!

The secret to making this good is a well cooked down base of pork and "less is more".

Enjoy and the flatulence adds +5hp!
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Old November 21st, 2014, 01:41 PM   #48
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Originally Posted by Klondike1020 View Post
no more fish bowls for Csmith12
haha
Dood, that thing was large and in charge, liquor was kinda weak though. I guess that was a good thing based on it's size.

Good times.... can't wait until we do it again!
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Old November 21st, 2014, 02:11 PM   #49
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So when is the next track day? you guys bring the food Ill bring the refreshments.
If we do a NYST ninjette day we can probably get a lot of people in the spring, I'd pitch in on refreshments.
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Old November 22nd, 2014, 10:10 PM   #50
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If we do a NYST ninjette day we can probably get a lot of people in the spring, I'd pitch in on refreshments.
A bunch of my friends are going to NYST now! I wanted to go so badly when they first opened but they were not allowing big bikes at that time.

next season count me in!
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Old May 5th, 2015, 06:01 AM   #51
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Spicy Shrimp Tacos!!!

Shrimp
1 lb. large shrimp, peeled and de-veined

Spicy Paste
1/2 clove garlic (minced)
1 teaspoon coarse salt (cut in half for regular table salt)
1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1 tablespoon olive oil
1 teaspoon lemon juice

Pineapple Salsa
2 cups pineapple
1/2 red pepper diced
5 scallions diced thin
1/2 large tomato diced
1/4 cup chopped cilantro
juice of 1 lemon
juice of 2 limes
1 jalapeno, diced, seeds removed
1/4 teaspoon minced garlic
Salt and pepper to taste

Before Track Prep Instructions
Shrimp - Peeled, de-veined and place in ziplock bag. Keep cold before loading in the cooler for transport.
Spicy Paste - Mix all ingredients in a ziplock bag and mix well. Place in fridge near shrimp.
Pineapple Salsa - Mix all ingredients in a ziplock bag and mix well (gently). Place in fridge near shimp.

Cooking instructions
Load up your bike and gear and head to the track.

During the lunch session place the shrimp in the bag with the paste and shake to evenly coat shrimp. (If you bought frozen shrimp, drain any liquids before mixing the shrimp and paste)

When ya get hungry, fire up the grill

While the grill is preheating, skewer up the shrimp and cook until desired doneness. TIP: DO NOT overcook the shrimp or it will be tough and not be as good.

When the shrimp is done, simply place 3 shrimp on a flour tortilla and a heaping spoon full of the pineapple salsa. Sprinkle lightly with shredded cheese if you feel you must.



Enjoy ya'lls!!!!
Attached Images
File Type: jpg shrimp.tacos.jpg (16.2 KB, 7 views)

Last futzed with by csmith12; May 5th, 2015 at 07:11 AM.
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Old May 5th, 2015, 06:11 AM   #52
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daaaaaaaaaaYUM
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Old January 21st, 2016, 02:37 PM   #53
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I am working with my friend Kevin to add 3 more recipes to this list. He will deserve the credit for them.
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Old January 22nd, 2016, 08:52 AM   #54
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I need to go riding with some of you guys, My trackside recipe is a hotdog with as much white onion you can fit in the bun and some ketchup.
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Old January 22nd, 2016, 09:41 AM   #55
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I think I understand now why peeps think Chris is fast: He stuffs everyone with food so they're feeling bloated & sleepy on the track!
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Old January 22nd, 2016, 09:41 AM   #56
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I think I understand now why peeps think Chris is fast: He stuffs everyone with food so they're feeling bloated & sleepy on the track!
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Old January 22nd, 2016, 09:50 AM   #57
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I think I understand now why peeps think Chris is fast: He stuffs everyone with food so they're feeling bloated & sleepy on the track!
I got you eye on you....

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Old January 24th, 2016, 02:19 PM   #58
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Can confirm: regardless of bloating tactics, Chris just just plain old fashioned fast.
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Old January 24th, 2016, 03:07 PM   #59
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Chris is fast riding backwards too.
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Old January 24th, 2016, 05:34 PM   #60
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Chris is fast riding backwards too.
I have almost too much practice at that now.

Back on topic though, Kevin is writing up the recipes so we can buy the stuff to make them when we go to Jennings soon and I am still working on my taco recipe. Will post here when I get it perfect.
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Old January 25th, 2016, 07:56 AM   #61
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You guys eat better at the track than I do at home. What the hell. I'll be right back, gotta go have a talk with the woman
I know, I need to go meetup with Chris.
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Old April 21st, 2016, 12:07 PM   #62
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Lesson learned... Putnam is not the place to try out a smoker.
1. They do not allow fires
2. You have to use electric burner as heat source - powered by generator hahahahaha
3. Track closes at 6:30 which is not enough smoking time
4. It draws the attention of the track management to your paddock spot. lol
5. The meat is still not done at the end of the day when they kick you out and lock the gates (no camping at Putnam).

I will try again at Mid-Ohio in a couple of weeks. Where I will be there for over 48hrs straight and none of the rules that Putnam has.
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Old April 27th, 2016, 09:53 AM   #63
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I learned something new as well.



Iron skillets and 2 squeeze catchup bottles, one filled with olive oil and the other filled with butter. They are easy to pop in the cooler and transport as well as add great flavor to your foods at the track.

Now... on the the easy trackside recipes.

Grilled corn on the cob!

With this, less is more... but you still want something. Start with good corn!!!!! Most corn purchased at the store is waaaaayyyyyy overgrown, tough and lost a large part of it's sweetness. So selecting good corn is the key before the cooking even starts. Let me help you further... check the following pic of overgrown corn that will pretty much suck no matter how you cook it.



Now compare the shape of the kernels with this...


Yellow or white, DON'T BUY OVERGROWN CORN!!! It will be mushy and not as sweet as it could be. However... if you must get the bad corn, a bit of sugar and undercooking a bit will help.

With that out of the way, on to the cooking!

This recipe is super simple!

Before you leave for the track;
6-8 long ears of corn broken into halves
Put each half into some foil with a small pat of butter, and some kosher salt to taste. Wrap and keep cool until transport.

Cooking at the track
Get grill good and hot!!!
Put corn in foil on the grill, close to the coals but not too close (about 4 inches)
Cook corn for about 10min turning every 3 mins to cover all sides

In your cooler, you should have a ziplock back with some salted sweet cream butter as a topping and salt and pepper in your cook box.

Unwrap then enjoy! And a little bit of burning just adds to the taste but don't to too far...

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Old May 26th, 2016, 05:06 AM   #64
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Old April 23rd, 2018, 09:15 AM   #65
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We have added the following;

Breakfast nook
Valentines dinner room
Couples retreat
VIP lounge
Smoking/Cigar lounge
Fine dining area

All done with one customized trailer.




Now we have somewhere nice to eat all this good food. I will post my Cajun Wings recipe later tonight.


Until then, bon appetit!
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Old April 23rd, 2018, 09:47 AM   #66
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Old April 23rd, 2018, 10:52 AM   #67
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A chandelier?

What's next, shag carpeting, bean bag chairs and black light posters from Spencer Gifts?

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Old April 23rd, 2018, 11:05 AM   #68
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Ok boys and girls, it's time to share the wealth of knowledge on good viddles while at the trackside.

This just in - trackside fajitas.

3 or 4 large green and red peppers
2 very large sweet red onions (you can use yellow onions too)
1/4 cup veggy oil
Sal & pepper to taste

6lbs of boneless skinless chicken breasts
2 packages of the below mix in the Mex isle of any Kroger or grocery.



Chop/slice veggies up as you see fit, add oil and 1 packet of seasoning, salt & pepper and mix well by hand. Wrap tightly in heavy duty foil and place on grill until tender but yet crisp.

Grill chicken until tender juicy while dusting with season mix from other packet. Do not use the entire package.

After veggies are done, pull chicken off and dust with remaining season mix from package and lets rest for 5 mins.

While chicken is resting, wrap about 50 soft tortilla wraps in foil and warm on the grill using "indirect heat" for 5-7 mins.

While cool enough to handle but yet piping hot, grab a tortilla and spoon some veggies and chicken in the wrap and enjoy.



Credit must go to another as it is not mine but something this good must be shared.

Brought to you by - The track side chef.
Farm out and outa state! I think I might not wait to get track side.

Thanks,

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Old April 23rd, 2018, 11:55 AM   #69
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Tweak to this year's kitchen:

I had been using an old-school two-burner Coleman stove that burns gasoline. Pleasingly retro, dead reliable and I'll never run out of fuel at the track. But it's bigger than I need and makes a racket in the morning, in between the clatter of setting it up, pumping pressure into the tank and the roar of the burner.

After last year's NYST trip with @csmith12, catered by... dang it, I can't remember his name... awesome chef.... I picked up a little one-burner butane deal like the one he was using. Small, cheap, light, quiet, lights instantly, couldn't be simpler. Only downside is the need to carry fuel canisters.

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Old April 23rd, 2018, 12:10 PM   #70
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@adouglas

That was Claudio, he is a chef by occupation and a darn good one. He is the pampered chef at the track, lol. You will always find him with a bottle of wine with diner, and much chatter about MotoGP, Ducati and Rossi. hahahahahahah

Super nice guy!

With those little burner stoves, you need to be mindful of wind. That is the only reason I don't use one AND IS the reason Claudio's ez-up has the walls on.
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