Rich Vogl is, in addition to Randy.
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Almost locked down. I think we're going to be close regardless. OIF/Stormtrooper bringing two smokers. Only real question I have is how big a brisket/or two. We have taters, corn, beans, sausage, etc. for Saturday night. We'll have whatever's still around and cold-beer-getcha-cold-beer for midnight ribs.
Friday is a little more laid back... come find me before lunch and we'll make the call on how much to cook for Friday dinner.
If you said you would bring something - counting on you.
If you said you would bring cash - counting on you.
If you haven't responded and you're AI/CMC, we'll figure it out. Show up for Saturday dinner and we should have enough.
If you want to see what we do, it's not really magic, stop by and watch. Even better, if the track is cold bring the chefs something cold to drink.
Take a deep breath, give the car a once over and let's have a grand time... it's Hallett.
I think we're pretty good... but how about some of them jalapeno poppers?
OIF/Stormtrooper Smokehouse Hours of Operation
Friday - ribs go on around noon to eat around 6:00pm. Timing on this really pretty easy to work on. Brisket goes on around 8:30-9:00 Friday night... yes, it's about 1.2 hours/lb. using Orange math.
Saturday - goal will be to have brisket done around 5:00pm so it can rest a bit before we slice it. We'll have the second smoker to use for heating up/cooking sides and stuff too.
Midnight Ribs(tm) - will sound familiar, ribs go on around 6:00pm. As a reminder in case you might not really like them... Rub 2.0 applied with the same touch as a german shepherd on a crack addict. On smoke/190 degrees for 3 hours with a light spritz of apple juice/apple cider vinegar every hour or so to keep 'em moist. Then ribs come out for a slatherin' of Stubbs Sweet Heat cut with honey, a sprinkle of brown sugar, and another spritz before a foil wrapper and back in at 225-250 for two hours more. For the last 45-60 minutes, the pork popsicles come out of their shell, get sauced/sprinkled/spritz one last time while the sugary/saucy glaze sets in. Slice. Gnaw. Guzzle.
It's Midnight Ribs(tm), it's the 2016 Summer Shootout... it's Hallett!
(the following is a repeat of an email going to everyone who is on Will's Thunder registration list. plus a few...)
Hello everybody, or should I say… Howdy y’all!!
Okay, that’s out of the way.
Thunder at Hallett is what the whole weekend is all about. We let the other groups come along, but really, it’s the sound of American V8s in this special place that makes the weekend so unique.
There is a mis-match between the Welcome Letter, and the Schedule. The Welcome Letter says the Thunder driver’s meeting is 15 minutes after Qual on Saturday. The Schedule says the Thunder driver’s meeting is 15 minutes after Warm-up. In both cases, the meeting is at raceport # 21.
Since we all know drivers will do their absolute best to avoid meetings, I’m going to make this relatively easy: I will be at raceport #21 at both times. But the meeting that counts will be the one after Qual; if you don’t show up for that meeting, then your Qual time will be thrown out, and you will grid at the back.
The point of having a meeting after Warm-up was to be able to make sure everyone knows that in Qual, the track is green as soon as you go out. No tire scrubbing. If you think you need to warm up your tires, then grid in the back.
Next point: dyno sheets. Bring them. This is a cross-over event, so everyone’s home dyno is accepted. But if you don’t have a current dyno sheet, for the car as it shows up at Hallett, then you will be fun-running.
Remember: show up to the Driver’s meeting. If you don’t, then (in my best Pacino) “you’re dead to me.”
See ya,
Chris
Can we add four people to Friday night ribs for Red Shift Racing?
Thanks,
Richard P.
Hah-you need a case of BL? That would be Miller Lite in Craig's cooler of course, but he may not have room for it with the two extra short blocks he is bringing. Just make sure you bring enough 93 this year. I don't want any excuses when I whip the 55 senseless this year.....yeah I know the 55 has had some good runs at Hallett, but you never know if my plus or minus 3 degrees camber in my front or rear might be the hot ticket.
Bringing about 45 gallons of 93 this year. The car will either burn all of it through internal combustion, or it will be external combustion when I use it to set it on fire and push it down a hill.
Richard-Do you know anything about the doors off the donor? Do you want me to pull them off when I pick my car up at the bodyshop to bring them to Hallett?
Camaro's--I'm going to talk to them about cutting the fenders/rockers out. Then the car will be cut in half and scrapped. Let me know if anyone would like any other spare parts from an LT1 donor.
I've been doing Midnight Brisket(tm) since at least 2001 - I always leave at least one tip in the smoker for extra extra moist. It's crack.
For this group IIRC Midnight Ribs was created at MSR-Cresson 2011 when Randy, Dr Frank and I were cooking and we forgot we left about 6 racks double wrapped on Dave B.s grill - around 11PM we noticed the stack as we were cleaning up and there was still quite a few hungry late nighters so...voila . Midnight Ribs - but you trademarked it Dave so you can create the history ;)
If it's a 6 speed car - cut the trans tunnel around the shifter opening, and cut the firewall around the brake booster and clutch master. Perfect patterns doublers for using in an automatic chassis.
Believe me when I say you'll enjoy that when trying locate the clutch master.
Before this escalates any further, Chris, are you aware that the regional directors currently hold all of the signed dyno sheets/forms? Ask them for that info; some racers may bring what they have, but it is impossible for many to bring what is being asked, simply because they were instructed to turn it into their regional directors at the season opener.
I will bring a new sheet and form as I installed and dynoed a new motor last week.
Had two blowouts last night...hope the weekend drama is already behind me
Email sent to Al and Michael regarding my guys' dynos. . .
Mosty-Friday night I have nanner puddin-so need plenty of small bowls and spoons. Sat night small plates and forks will be fine and hope some puddin is still leftover.
I can see it now "#24 Wins DynoGate at Hallett 2016"......or at least beats the 55!
I'm sorry for the late reply but we have been I've been on a family vacation since Sunday.
I have dyno's that I received at the beginning of the year from McSpadden, Martin, Jander, Jordan, Allford, Gunter, Robertson, Richardson, Francis, and Mosty.
I know since TWS I need paper copies of new dyno's from McCormick, Patel, and Gardner. I have computer copies of McCormick and Gardner but if you have paper copies please bring them.
Anyone that I do not have copies, I can get them at Hallett.
See y'all this weekend!!
Michael, Marshall, Jerry, sent y'all PMs.
Head is still spinning from this event, wow too much to process, but I survived and had fun.
Pranav, your inbox is full.
cleared