[sfloyd]

stanbrough and the fox record says it all!:checkered:

[Tim Watson]

I wouldn't call anyone who straps in a sprint car "scared" to run Eldora. Sometimes running some other track on the same night is the "smart" choice in my opinion. Once in a while you need to run where everybody else isn't.:checkered:

[PJ Wright]

Originally Posted by Dwight Clock If this poster were to be locked up in a room with Shane Cottle for five minutes my money would say that he (the poster) would come out with brown shorts and looking like the north end of a southbound camel.

As usual, Dwight's post is spot on.

[Dick Monahan]

The regular members of one forum I visit frequently (not racing related) treat all trolls like this the same. Every message on the thread will be a recipe. They simply ignore whatever idiotic comment started the thread.

I doubt many of us know any recipes, but we could probably think of something. To be properly sarcastic, it should be completely off-topic.

Dick.

[Onlydirt]

Another member to add to your ignore list. Mine is gaining people by the day.

[Pat O'Connor Fan]

Originally Posted by Onlydirt Another member to add to your ignore list. Mine is gaining people by the day.

Folks, I think we have a winner here !!

[Wallsracing]

Originally Posted by JRA4343 It is pretty clear that Jon Stanbrough and Shane Cottle can't run Eldora and you can add Tony Stewart also because the only race he can win is a under class nascar race he can't run the races that got him were he is today. Also he needs to sell the Eldora Speedway back to Earl because ever since he took it over it has never been the same.

SCARED TO POST YOUR NAME :shout:loser:

[AERO410SCJA]

Originally Posted by Onlydirt Another member to add to your ignore list. Mine is gaining people by the day.

Know wonder you don't get my P M'S

[Onlydirt]

Aero did you say something? :rolling :wink You are on the good list so far.....:O:

[wbr]

Eldora is way more scary than the miles at indy, springfield and duquoin huh? :loser:

Emeril's Baby Back Ribs with Homemade Barbecue Sauce and Smashed Potato Salad Recipe courtesy Emeril Lagasse, 2003
2 racks baby back pork ribs, about 4 pounds, each cut in half
2 tablespoons Essence, recipe follows or favorite rib rub
1 (12-ounce) bottle dark brown ale (recommended: Abita Turbo Dog)
4 cups ketchup
1 cup finely chopped yellow onions
1/2 cup pure cane syrup (recommended: Steen's 100 percent) or molasses
1/2 cup dry red wine
2 tablespoons fresh lemon juice
2 tablespoons Creole or other spicy whole-grain mustard
2 tablespoons dark brown sugar
1 tablespoon minced garlic
1 tablespoon minced jalapeno peppers
1 tablespoon Worcestershire sauce
1 teaspoon or other hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1 teaspoon salt
1/2 teaspoon cayenne
Smashed Potato Salad, recipe follows
Sliced fresh tomatoes, accompaniment

Rub the ribs on both sides with Essence or rib rub. Place in a large sealable bag or on a large sheet of aluminum foil placed in a large roasting pan. Cover with the beer and seal. Marinate in the refrigerator 8 hours or overnight.
Remove the ribs from the bag and bring to room temperature.

Preheat the oven to 325 degrees F.

Line a large baking sheet with heavy aluminum foil, lay the ribs on top, and tightly cover with foil. Roast for 2 hours.

Preheat the grill.
Meanwhile, to make the sauce, combine the ketchup, onions, cane syrup, red wine, lemon juice, mustard, brown sugar, garlic, jalapenos, Worcestershire, hot pepper sauce, salt, and cayenne in a large mixing bowl.

Stir to mix well. Use immediately, or store in an airtight container in the refrigerator for up to 3 days.

Remove the ribs from the oven and uncover.

Transfer to the hot grill, cover, and cook over indirect heat for 30 minutes. Brush the ribs with the sauce, and baste and turn every 10 minutes, for an additional 30 minutes.

Remove ribs from the grill. Serve with the potato salad and sliced tomatoes, and pass additional sauce on the side.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Smashed Potato Salad:
2 pounds new potatoes, scrubbed and cut into 1/2-inch pieces
2 teaspoons salt
1/2 cup minced yellow onions
3 hard-boiled eggs, chopped
1 teaspoon minced garlic
1/2 to 3/4 cup mayonnaise or store bought mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon light brown sugar
1/2 teaspoon hot pepper sauce (recommended: Emeril's Red Pepper Sauce)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper

In a large saucepan, place the potatoes with enough cold water to cover and 1 teaspoon of the salt. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until fork-tender, about 10 minutes. Drain.
In a large mixing bowl, mash the potatoes with a hand-held masher or a heavy fork. (They should still be very lumpy.) Mix in the onions, eggs, and garlic. In a small bowl, combine 1/2 cup of the mayonnaise, the mustard, lemon juice, and brown sugar, stirring to dissolve the sugar.

Season with the pepper sauce, Worcestershire, the remaining 1 teaspoon salt, and the pepper.

Serve warm or chilled.

Yield: 4 servings