REal Racecar drivers

mr bruce · #1 (**permalink**) 06-11-2002, 07:27 PM

Has any one had their car rung out by a real ,paid race car driver? One that makes his living driving race cars . not used to 's or fixes or builds 'em.Recently ,like in the last year.

RACER X #99 · #2 (**permalink**) 06-11-2002, 07:41 PM

Bruce,
No real race driver of today would ever get inside of one of these plastic death traps.
Only wannabe racers are dumb enough to do track time in a Cobra.

McCranky

bonyhadi · #3 (**permalink**) 06-11-2002, 07:46 PM

what is happening with SAI senor tour of ex-real race car drivers. haven't seen the results of any events, maybe I am spending to much time on the shopping network?

John McMahon · #4 (**permalink**) 06-11-2002, 07:49 PM

Bruce,

Does an over the hill fat guy with a Busch car and a full support staff count?

If so, the MoFo almost killed me in Big Freddies car at the Glen.

Ever try to drive a Cobra using a Busch car line?

It don't work...sideways through the esses.

RACER X #99 · #5 (**permalink**) 06-11-2002, 07:52 PM

Dan,
Perhaps they are having trouble getting people to cough up 100k to have some ex pro driver trash their car for them?

Crankster

RACER X #99 · #6 (**permalink**) 06-11-2002, 08:05 PM

JM,
That guy was a Bush driver like I am a Cup driver. He has a Bush car with about 500hp. When he got in Freddys 600 hp PSB he was like a kid in a candy store. He was driving way too fast on the main straight and when he got to the first turn he ran out of talent. The rest is history, he is gone along with the his chance to wreck sombody elses PSB.

McCranky

BTW Bruce wants to know the menu

Tom T. · #7 (**permalink**) 06-11-2002, 08:56 PM

Cranky,

The guy bought the farm?

TT

RACER X #99 · #8 (**permalink**) 06-12-2002, 04:01 AM

Tom T,

He was thrown out of the club as far as being a driving instructor. Now that Driving Ambitions has been sold perhaps the new owners will forgive his past bad behavior and let him instruct once again. I hope not.

Crankster

John McMahon · #9 (**permalink**) 06-12-2002, 06:51 AM

Tom,

That instructor went against club policy and drove a students car. He not only drove it, he wrecked it with me in the passenger seat. The, after causing over $2K in damages he walked away and refused to pay. We told the club, either he goes or we go.
He went.

Cranky, Bruce,

You knows whats on the menu....RIBSES!!!! But only if yer cooking Bruiser! Those prepackaged thangs weren't bad...but they wasn't yours.

In Aug, the 1st night we're supping at the Country Club with the event hosts. The second night we'll eat at the Seneca or in town.
I 'spose we'll BBQ lunch at the track both days. Burgers, dogs, wings, ribs. We just need a head count.

JM

coyled · #10 (**permalink**) 06-12-2002, 12:49 PM

Bruce, I am trying to do that with a trans am client. The problem is, a cobra does not compare to the handling of a true 2002 race car, not even close. But, I would be curious to know his thoughts anyway. The generic advise that I had been given by this particular driver is; be smooth, do not trail brake, and get on the throttle early, if you have it floored at or before the apex, you are doing it right. scott

southernfriedcj · #11 (**permalink**) 06-15-2002, 07:36 AM

Quote:

Originally posted by John McMahon

You knows whats on the menu....RIBSES!!!! But only if yer cooking Bruiser! Those prepackaged thangs weren't bad...but they wasn't yours.

In Aug, the 1st night we're supping at the Country Club with the event hosts. The second night we'll eat at the Seneca or in town.
I 'spose we'll BBQ lunch at the track both days. Burgers, dogs, wings, ribs. We just need a head count.

JM

What the heck do a bunch of yankees know about ribs? You freakin' guys probably cook beef ribs! The pork baby back will smoke(pun intended) the beef rib. The baby back is better at shows, dragstrips, and racetracks. The babyback was better in the 60's and will still beat a beef rib today. Sure, when you open the lid of your grill, those huge beef ribs look good, and people think they're pretty, but when you put the ribs on the table, those who know will always grab the babyback. I'm not one of those "reheaters" who go to the local grocery store and buy precooked babybacks either. I go to Wilkes Market and buy babybacks, dryrub 'em, smoke 'em, Q em, and serve 'em.
And while I'm on a rant, wings didn't originate in Buffalo. We invented 'em down here and y'all stole the idea during the war to end all wars back in the 1860's.
If you guys ever make it to Road Atlanta, I'll be happy to fire up the grill and the fryer and take you to school.

John McMahon · #12 (**permalink**) 06-15-2002, 07:46 AM

Southern Fird,

Where were YOU when we came down to VIR??????

I agree, as Yanks, we don't know Jack Diddly about cooking no ribses!

The only thing we know how to do is cut people off in traffic!

We were gonna have a rib cookoff, but all the southern gentlemen that were going to provide the good eats backed out.

Some of the best ribses I ever had were from a small trailer on the side of the road owned by a very old black gentlemen in Florida.

Pork Baby Backs are my absolute fav-o-rite!

Ya know Southern...we have been known to change our race schedule due to promises of a good old BBQ.

I kin taste dem ribses now.

a427sc · #13 (**permalink**) 06-15-2002, 08:05 AM

To anyone who cares;

Us poor, don't kno nuthin' FE boy dont like no beef ribes or those ***** pig ribes either. We chow down on the raw ribs of them loudmouth littlemotor guys, pull em out whilst their still blabbin away, and wash em down with left over 50w.

So there...

McFEZ

anybody got a toothpick?

John McMahon · #14 (**permalink**) 06-15-2002, 08:20 AM

Oh Yeah????

Den us SB guys rip da head of da BB guys and poop down their necks. I den wipe mah butt wit da same greezy rag dey keep under dere Bottom Oiler...I mean Sahd Oilah to keep from gitting dere flo doity.

a427sc · #15 (**permalink**) 06-15-2002, 03:36 PM

I lov it when ya talk doity ta me.

mr bruce · #16 (**permalink**) 06-15-2002, 05:47 PM

Scott. This exchange was relayed to me a while back. Track preped Cobra owner was dialing in his car at one of the mid-western Nascar tracks. Asked Geoff Bodine if he would like to take the car out for some hot laps. Geoff politely declined, pointed to his car ,said it would probably survive an impact with the wall, while the Cobra, well? .You guys all be carefull out there.

mr bruce · #17 (**permalink**) 06-15-2002, 05:56 PM

FriedCJ, Q? I've trained under some of the best cooks. From ground hawg,kacklers, to the leanest beef briskitt ,to the most unrully swine, even the occasional sheep(Jamo) I can kook 'em all.If ever we shall meet ,bring your best to the table.I will say also, that the Club Cranky cru will scarf down everything placed under their noses.

bonyhadi · #18 (**permalink**) 06-15-2002, 06:08 PM

suggest this thread be renamed "the cooking channel" now before everyone gets their clits up in the air,
I am ready to travel anywhere for great bar-b-que (California spelling), or better yet THE INN AT LITTLE WASHINGTON, but what does pit cusine have to do with racing?

RACER X #99 · #19 (**permalink**) 06-15-2002, 07:25 PM

Dan,
If you mean real racing, it means nothing. If you mean Club Cranky style racing then the food is half of the fun. We may not be REAL racers but we know how to have a REAL good time.

Crankster

a427sc · #20 (**permalink**) 06-15-2002, 08:23 PM

Amen, Brother Cranky, Amen