Great Race Car Show, 6/29/2003
 

Here's some pictures of the Great Race Car Show that was held in Germantown, TN, on Sunday, 6/29/2003. There were a total of eight (!) Cobras that showed up...4 SPF's, 2 Uniques, 1 FFR, and 1 of unknown origin....but I think it was an FFR - didn't get a chance to go look at it closely...

The best part about this was that only four of us had originally planned to attend. But, we met up with others at the show and organized into the group you see. We had already had some contact with the Germantown Police, who were organizing the show. We gave our club name as Memphis Chapter, Deep South Cobra Club...see the sign the G'town Police made us in another post.

So...even though we're spread out all over the 'Deep South', we were still able to put in a good showing for our club. It was fun and we loosely formed a email mailing list from this get together.

Here's a photo of my SPF#770 to start off with....

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Here's another photo of the line-up...we were located just across from where they placed the local Ferrari Club. They had some nice cars at their display, no doubt. But...the Cobra line-up out drew the Ferrari's at least 10:1 in my estimation.

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The Germantown Police organized the show and even made a Deep South Cobra Club sign for us...! We grabbed it before we left for possible future use...! It's a little hard to see in this photo due to the size restrictions, but it's a nice sign that I know we'll find some use for in the future.

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Here's a view of the line-up from the other direction...

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Here's Ron Frohs, on the left (SPF#723) and my two little Cobra Buddies....Drew on the left and Will on the right. That's my mother-in-law behind Will and Drew...

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They even had good eats, too....lotsa concession wagons set up for the crowds. The race is really a time/speed/distance rally for cars and drivers, that ran from Livonia, Michigan, to Daytona, Florida. Sounds easy enough, huh...? Here's the catch...all cars had to be at least 45 years old to enter! Man there were some nice cars there...even a 1914 something-or-another...Maxwell, I think. The Great Race drivers even voted the Germantown stop as the best on on the trip due to the enthusiam and crowds that turned out to meet them.

THANKS FOR SHARING
 

Looks like a fun time :D
Thanks for the pix, eveyone loves pix :D
No pix of cousin :( %/

TL :MECOOL:

Hey Freddie, thanks for the pics. Bet people heard Ron's and your small block from miles away. I am still in awe at how much bark those motors had.

P.S. 4 Gallons of Wickers marinade arrived at my house today. I could not find it locally, so I order it direct from them along with their Black Label Steak Marinade. The Smoker is gonna be cranking on Saturday!! I did some ribs after I got back, but they could have used about another hour (had 'em on for 5 hours).

Rib-oscos..!
 

Smoked some ribs over the 4th...everyone tells me they were the best I ever cooked. They WERE good, even if I do say so myself!

Marinate the ribs overnight at least in the Wickers marinade. I cut the slabs in half, trim them up - remove excess fat, etc. - then pull off the pericardial membrane from the inside of the ribs...it prevents the marinade from penetrating the meat from both sides. Then, put the two halfs together in a zip lock baggie, pour in about 1/4-1/3 a cup of Wickers and suck all the air out of the bag so the marinade gets all up around the meat. Do this for as many slabs of ribs as you're cookin'. Put 'em in the fridge overnight. Then
next morning, turn all the bags over so the marinade has a chance to get to all the meat.

Don't forget to soak your hickory chunks overnight in water...don't use the chips, they'll just flare up and cause your fire to get too hot. Fire up your smoker...keep it between 250-300 degrees...no hotter. Place your ribs in the smoker and add some Jack Daniels to the water pan with the water...and add some to yourself, too, while you're at it... Add more hickory chunks as needed. I've found those with the bark on them will make your ribs a little bitter...and I read the bark will make 'em bitter too. When the meat pulls back from the ends of the rib bones about 1/4 - 3/8" the ribs are done. Add your wet sauce then, if you like. I prefer to paint them with a 50/50 vinegar and water baste and then shake on some Rendezvous Dry Rib Seasoning. Remove from the smoker and serve.

Be sure and slop a lot, chew with your mouth open, spill a little beer, and savor every morsel. You'll be the family hero for days to come!

:D The Galloping Gourmet is Back :D

:confused: WHAT'S NEXT? :confused:

1st we get the receipt for cabbage slaw,
Now ribs on the Barbie :3DSMILE:

Ghram Kerr would have added more Jim Beam back in his drinking days.
Probably a 12 pak of Corona's for the chef's attitude won't hurt either. %/ %/ %/
5 hours cooking time? Hell, make it a case, some friends may drop by :3DSMILE:

I'm ready fo desert :D :D :D :D

Anyone got a receipt for pecan pie? :D :D :D :D :D :D

GEEEEEEEEEEZE Thought I was signed in on The Food Network :D :D :D :D

TL :MECOOL: :LOL: :LOL: :LOL: :LOL: :LOL:

Hell, Terry....I'm the "Jack of All Trades...Master of None". I can do and have done carpentry work, dry wall, roofing, finish carpentry, cabinet making, electrical work, plumbing, painting, concrete work, masonary, automobile mechanics, yard work, small engine repair, scrub and wax floors, kitchen cabinet tops, computer repair, programming, system design, process engineering, process modeling, technical writer, cook, bartender...oh, and Daddy, too. There's little I won't tackle...

I'm a regular one-man construction company. Hey...you know anything about construction companies? :LOL: :LOL: :LOL:

Freddie,
BEEN THERE, DONE THAT, AND EVEN FAUGHT WITH THEM :D

I'M HUNGRY :mad: BRING ON THE "PECAN PIE" **) **) **)

HEY DO YOU THINK WE MIGHT HAVE SOME FUN AT S,R,& ROLL? :D

TL :MECOOL:

Whadda YOU think?

I'm thinking YES.... In fact, I'm thinkin' HELL YES!

What is S,R&Roll? Something and Rock & Roll?

Freddie, thanks for the post and it explains why the ribs need more time the way I do it. I usually keep the temp more in the 200-250 range. I will stoke it a little more for 250-300 I guess.

Do you ever have to cover the ribs with foil so they don't crisp up on you?

Damn I'm hungry now :LOL:

I'll see if I can get Andrea (the boss of the house) to post her pecan pie recipe for T Lee.

TC what time should we show up for the meal :3DSMILE:

Randy

shake, rattle & roll??

SR&Roll
 

FREDDIE,
I WON'T TELL IF YOU DON'T :D :D :D :D :D
I'M ALMOST FEELING SORRY FOR THEM ;)
OH WELL, NEED TO LOOK UP SOME MORE RECIPES NOW. :LOL: :LOL: :LOL:

TL :MECOOL:

Freddie, did your recipe. Best ribs I ever made!! trick was keeping temp between 250 and 300, and that Wickers is worth it's weight in gold.