At PDRA Summer Nationals June 27-29, Coast Packing Thunders Down the Strip – and #FatMap229 Points the Way to Top Southern Kitchens
View Taste the Difference – Georgia in a full screen map
Taking 3500 horses to South Georgia Motor Sports Park in Adel on June 27-29, Coast Packing Company CEO Eric R. “Goose” Gustafson will drive his ’69 ProCharger Pro Mod Camaro at PDRA Summer Nationals Under the Lights Ignited by: Lithium Pros. At the event, Gustafson and team will compete in the Pro Boost class during the fourth race of the PDRA racing season amid a tight points battle. For a live feed of the ProBoost class, see: www.speedvideo.com.
For the PDRA circuit’s latest stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S., has assembled online gastronomic #FatMap229, highlighting local spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes. Proximate to Valdosta, Georgia, Tallahassee and Jacksonville, Florida, and the Okefenokee National Wildlife Refuge, Adel is part of the taste of the deep South.
The 31 hot spots on #FatMap229 include menu items lovingly prepared with lard and/or beef tallow. Among those FatMapped: Cracker Barrel Old Country Store in Tifton, known for buttermilk biscuits handrolled in lard; upstate, Atlanta’s Horseradish Grill features pan-fried chicken (“two parts lard, one part butter”), while in Buford, the name – Praise the Lard BBQ – says it all. Fried chicken’s definitely a thing: if you stop by The Watershed in Atlanta on a Wednesday, you can try “once-a-week fried chicken, fried in lard and butter flavored with country ham.” And there’s no mistaking Bomb Biscuits Atlanta, where the motto is, “Praise the lard and pass the biscuits.”
“In addition to hosting South Georgia Motor Sports Park, known for the world’s quickest and fastest doorslammers, the Cook County area is home to a wealth of spots steeped in time-tested Southern cooking traditions,” Gustafson said. “In terms of freshness, flavor and texture, foods made with lard and beef tallow are natural standouts, which is why we’re so delighted when consumers taste for themselves, as they can from Valdosta to Tifton to Atlanta. As we’ve done in North Carolina, Virginia, Maryland and at each stop along the PDRA circuit this season, we’re sharing FatMaps that prove without doubt traditional animal fats are stoking today’s revolution in flavor.”Have a favorite restaurant that puts lard or beef tallow on the menu (or just in some of its prize dishes)? If so, drop Coast an email at email@example.com and the company will put it on the #FatMap. Consumers can also post an image or link to via Twitter/Instagram/Pinterest, etc., with the hashtag #LardOnTheMenu or #TallowOnTheMenu.