Coast’s R&E Racing Springs into PDRA East Coast Nationals April 8-10, Serving Up #FatMap919 in Benson, N.C, As Return to Indoor Dining Expands
View Taste the Difference – Benson, NC 2021 Edition in a full screen map
Spring is getting off to a jackrabbit start – and just in time, as Coast Packing Company’s ’69 Noonan Hemi ProCharger Pro Mod Camaro returns to the track for PDRA’s East Coast Nationals on April 8-10 at GALOT Motorsports Park in Benson, N.C.
Shredding records right and left, R&E Racing has enjoyed a robust 2021 thus far. At Lights Out 12 in February, veteran driver Jason Lee went to the top of the qualifying list and, at the time, established the quickest mark in small tire racing with a 3.502 elapsed time at 211.46 miles per hour.
For the North Carolina stop, Coast Packing, the leading supplier of animal fat shortenings in the Western U.S., has assembled a refreshed and expanded online gastronomic #FatMap919, highlighting local spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes – and now, in many cases, dine in. The eateries on #FatMap919 all feature dishes prepared with lard and/or beef tallow.
Nestled between Raleigh and Fayetteville, the Benson track is just a stone’s throw from spots offering take-out and/or delivery of classic North Carolina fare. Beef tallow fries are on the menu at two popular area chains, Bojangles Famous Chicken ‘n Biscuits and Smashburger in Raleigh. In Chapel Hill, Mama Dip’s cooks its greens, black eyed peas, string beans with pork, Gonza Tacos Y Tequila in Raleigh prepares black charro beans and paisa beans with lard, and, not surprisingly, at Oh My Lard in Elm City, “everything is fried in lard at the grill!”
Likewise worth checking out are area mainstays Dickson Avenue Public House in Greenville, The Boiler Room Oyster Bar in Kinston (known for herb and beef fat fries) Fowler’s Southern Gourmet in Fayetteville (hand-cut fries in Kobe beef fat), Chef & The Farmer (Brasstown ribeye with tallow confit) and Lucky 32 Southern Kitchen in Cary (skillet fried chicken pan-fried in locally-rendered lard).“We’re cheered that dining-in is thankfully, and safely, back in vogue,” said Coast CEO Eric “Goose” Gustafson. “Galot Motorsports Park is a sensational venue, both for PDRA racing at its best and for the local fare that sets North Carolina cooking apart. In terms of freshness, flavor and texture, foods prepared with the farm fats lard and beef tallow are natural standouts, which is why we’re so delighted when consumers can taste for themselves, as they can in and around Benson.”