The Race Track Gourmet
Written by Journo on August 6th, 2008One of the biggest struggles teams face every week is what to feed dozens of starving crew members. From Friday to Sunday, they are responsible, either through per diem, or at track cooking to make sure their guys (and gals) do not go hungry. In recent years some teams have sub-contracted their dining needs during the weekends. For the ones who cannot afford that luxury, or choose not to, the burden usually falls on the hauler driver.
Come race weekend the transporter not only serves as a shop on wheels, but a pantry and kitchen as well. Most haulers have fridges, food storage and the all important candy drawer. For those drivers who take on the responsibility of cooking (they make up a large portion of the three series’) the barbeque becomes a necessity. The grub along pit road ranges from burgers, to steak, to pork tenderloin. Whatever the meat of choice is, the ultimate menu decisions fall on the chef (and are limited to what can be made on the grill or in a crock-pot). While some make full meals with meat, potatoes and salads, others just put out lunch meat and call that good. Some are certainly more ambitious than others. Beyond the large meals there is the constantly available cookies, crackers, candy etc. to suppress hunger. For those who decide taking the time to cook is not worthwhile, there are choices.
Perhaps the easiest option for teams who do not want to spend the time organizing meals is to pay for someone else to provide them. There are a couple of companies who do this, some are better than others. While these do remove the weight of planning a meal for a couple dozen crew guys, I know many crew members find the menus less than appetizing. I have heard recently about several teams throwing large amounts of the food away because the guys simply will not eat it. This ultimately leads to them eating less than healthy food items, and the teams wasting money.
One of the biggest factors in deciding the best route for a team is their budget. Hendrick certainly has more money to spend than BHR. With grocery bills averaging $200-$500 per week, the costs can really add up. While the choices are left up to the cook, discretion is a must. Sometimes the option is not steak or tenderloin, it is chicken or ground beef. In addition to this, many large teams have begun implementing (or trying to implement) strict dietary menus. This helps to keep costs in line and ensure the team is not getting loaded up on garbage.
Whatever the case, the food down on pit road is usually pretty good. While you will not find Emeril or Bobby Flay in the garage, some of the guys are not too far off.
Posted under NASCAR at the Track.
Comments: 2



