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Michael Oritt
12-03-2006, 08:23 AM
I'm towing down to Savannah Thursday for VDCA's Season Finale weekend at Roebling Road. Will anyone else be there?

Best--Michael Oritt, Elva Courier #82

Hap Waldrop
12-03-2006, 10:11 AM
Hopefully the weather will be kind to you, the track is freshly paved, so it ought to be fun, good luck.

Kevin_Shorter
12-03-2006, 09:54 PM
We have been going to that event since around 2001 or so, but have been over come by events this year as well as car problems. We were hoping to try out the new pavement too. Its probably our favorite event of the year. Good racing and enjoy the oysters and BBQ.

Kevin
BRG #7 Bugeye

Michael Oritt
12-11-2006, 06:18 PM
Just returned from a great weekend of racing--what a wonderful way to end the season. This was my first time to RR and I found the track challenging (those turns are looooong). VDCA gives you lots of track time (two sessions and a gimmick race on Friday), two qualifiers on Saturday and a one-hour enduro and the main 15 lap race on Sunday). I am full of both racing and oysters and BBQ! Nice folks.

That's it for me for the season--over the winter I'm taking out the interior and putting in new floors, seats, interior panels, replacing some tubes that someone had chopped out and putting in a new dash and wiring. I'm shooting for the Sebring SVRA event in March to start 2007.

Best--Michael Oritt, Elva Courier

DART
12-12-2006, 12:05 AM
Michael, take a look at the Turkey Bowl picture links that Nial posted, there are some good ones of you. (IMO)

Hap Waldrop
12-12-2006, 07:14 AM
Yep Roebling road is a hard place to beat, not real fancy as far as facilties, but a great track that flows, which is quicky becoming a thing of the past with these new "safer" chicane tracks. Roebling is about as close to a "super speedway" road course as you can get. Not many 2 mile tracks you can go to today and get around in in the low 1:20s, with a FP SCCA Spridget, my best time there was a high 1:21, this Spring's SCCA race should shatter all track records now that there is new pavement, I fully expect a FP car to be flirting with 1:18s. Oh, I should have mentioned this earlier, for some killer shellfish, hit I-95 south two exits down from Hwy 80 exit and go to the Shell House, much better than anything you wil get on River Street.

Michael Oritt
12-12-2006, 07:58 AM
[ QUOTE ]
not real fancy as far as facilties, but a great track that flows, which is quicky becoming a thing of the past with these new "safer" chicane tracks. Roebling is about as close to a "super speedway" road course as you can get. Not many 2 mile tracks you can go to today and get around in in the low 1:20s

[/ QUOTE ]
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Hap--

I liked the track's low-key ambiance. A few cars in group 3 were turning 1:24's: Alex Quattlebaum's Elva Mk VII narrowly beat Hunt Cowan's Volvo P1800 in Sunday's feature. I never got below 1:31 and came in mid-pack in most of the events.

We found some great BBQ on US 80 just west of I-95. A fellow had a walk-in sized smoker set up in front of Lip's Pizza shop on the north side of the road. He really had his dry-rubbed recipe down just right. Also had some of the worst stuff on the way south at Maurice's BBQ in Santee SC-- a gooey mustard-based sauce on what seemed like boiled sow ribs. The oysters that the club served Saturday night were really outstanding--big salty guys from Appalachicola Bay and I quickly switched from eating the steamed ones off the table to grabbing them out of the bag and sucking them down raw. Yum yum! Now I need to shut my mouth and start on an exercise for the next 100 days.

Best-Michael Oritt

Hap Waldrop
12-14-2006, 07:41 AM
Yes Maurice's is kinda weak. I have to admit I'm rather spoiled when it comes to BBQ, one of my vintage customers is a 3 time state champion. he brings his cooker to races with him and feeds us, after Red's BBQ, it's hard to eat BBQ anywhere else. Come to the Mitty next year, I'll hook you up /ubbthreads/images/graemlins/smile.gif

Michael Oritt
12-14-2006, 04:40 PM
Hap--

I spent lots of time over this summer working on a ribs recipe that I found in Cook's magazine. It is a memphis-style (Dry rubbing) recipe and has an interesting twist calling for wrapping the ribs in heavy foil and brown paper bags for one hour before serving after cooking for about three hours at 275 degrees. When I am able to find good quality ribs the result is wonderful.

I believe the recipe is available online at Cook's website.
I'd be happy to make you ribs if you are ever in my neighborhood. We can feed our faces and talk about racing.

rileyimp
12-14-2006, 09:43 PM
Red's BBQ is about the best I've had. But there is a new guy on the block that is also a three time champ. Had his BBQ at Sebring HSR season finale. He's supposed to be back at the HSR season opener, can't wait!!!

Hap Waldrop
12-15-2006, 08:25 AM
[ QUOTE ]
Red's BBQ is about the best I've had. But there is a new guy on the block that is also a three time champ. Had his BBQ at Sebring HSR season finale. He's supposed to be back at the HSR season opener, can't wait!!!

[/ QUOTE ]

I'll have to let Red know about the new guy, nothing better than having two BBQ guys trying to out do each other, it's a win-win for all us hanger arounders /ubbthreads/images/graemlins/smile.gif Last year on Saturday night at the Mitty, one of Red's BBQ friends called early that moring and told Red he would coming down with a cooler full of ribs and another cooler full of beers, well you could see the competition in Red's eyes, he starting prepping ribs for his cooker. I made sure I was there going over Red's engine with a fine tooth comb about the time the ribs were ready. Red cooks for the entire three days of a vintage events, in the course of a weekend we normally get, pulled pork, beef brisket, pork ribs, pork hash, and useally some of Red's award winning chili.

Here's my funny Red Bordner story. A couple of years ago when we debuted the freshly restored Huffaker MGB at the Mitty, I got to the track 30 minutes after registration closed. I was told by security that I would have to wait until morning to pull the rig in, knowing the driver of the MGB had a 8:00 session, well I was going to try everything I could to get that car and trailer in the paddock. The security guys called up two ladies from HSR, they told, sorry, can't help you. Then I ran into Tim Suddard of GRM magazine and fiquired Tim could get me in, again the HSR ladies told me, look fella, there is no way you are getting that rig in tonight, just go to your motel room and come to registration tommorow morning, this time the the HSR ladies were slightly annoyed at my persistence. A few minutes later our cell phone rang, it was Red, "where you at" I told him the deal, "you sit right there, I'll take care of it, I've got pulled pork ready and I want Mary Jane (my wife) and you down here eating with us". Well loe and behold, here came the same two HSR ladies up the hill on their golf cart, one of the ladies said " you didn't tell me you were Red's engine builder, he needs you in the paddock right now, follow us, we will escort you and your rig in, sorry for the confusion earlier". I guess the moral of the story is BBQ is a powerful thing /ubbthreads/images/graemlins/smile.gif

jlaird
12-15-2006, 07:42 PM
"Red's engine builder" got to remember that line.
"Red's carb tuner"
"Red's Rib turner"
"Red's tire changer" yep it has posibilities.