Touchdowns in Mid-Summer? Coast Packing Lines Up for Nitto Tire NMRA/NMCA Super Bowl, Meets Door-Slammers In St. Louis – With #FatMap618’s Lard/Tallow Take-Out Spots
View Taste the Difference – St. Louis (Takeout) Edition in a full screen map
As this unprecedented summer rolls on, the NMRA/NMCA Super Bowl of Street Legal Drag Racing powers to the Mississippi for the World Wide Technology Raceway at Gateway in Madison, Illinois – including competitors like Coast Packing Company’s CEO Eric R. “Goose” Gustafson and his ’69 Noonan Hemi ProCharger Pro Mod Camaro, this time waving the banner of “Takeout or Delivery” #FatMap618.
For the occasion, Coast has whipped up its special online gastronomic compendium of local spots where fans can “Taste the Difference” that lard and beef tallow make in popular dishes – dishes available by delivery or on a take-out basis (explore the #FatMap here). The 67 St. Louis-area locations across 37 cities on #FatMap618 all feature dishes prepared with lard and/or beef tallow.
As the swing event in the points chase, racers in each class are looking to position themselves for a second-half charge to the top of the points standings – and at this writing, the advantage goes to Coast, which is currently leading in the points race. True to its name, the popular Super Bowl event is packed with drama and record-setting passes. These turbocharged, supercharged, nitrous-powered monsters will once again go heads-up in quest of Street Legal Drag Racing glory. And, thanks to #FatMap618, in quest of food to match.
In St. Louis, BEAST Butcher & Block serves deep-fried Brussels sprouts larded with pork belly, while the charcuterie boards at Charleville Brewing Company and Hamilton’s Urban Steakhouse & Bourbon Bar come with a bacon fat candle for dipping. Juniper offers Bacon Fat Fried Cornbread and winter squash with bacon fat candied pecans. Not to be outdone, Taste fries its cornbread in bacon fat and, for veggie fans, sells bacon fat carrots. At The Midwestern, diners can order a weekend-only whole pig’s head smoked, cooked confit-style in lard and finished at high heat (call 48 hours in advance). Salt + Smoke locations serve beef fat fries, and, of course, Popeyes Louisiana Kitchen and Buffalo Wild Wings fill their fryers with beef tallow. Nearby, Bolyard’s Meat & Provisions in Maplewood prepares its biscuits with local buttermilk and house-rendered lard. Herbie’s in Clayton serves a shaved beef tenderloin with beef jus, while Old Herald Brewery & Distillery in Collinsville delights with bacon fat popcorn. For dessert, It’s Easy As Pie in St. Louis and Peggy Jean’s Pies in Columbia offer crusts made with lard. In Kansas City, Bizz & Weezy Confections uses bacon fat to make the caramel for its Bacon Caramel chocolates.“Diners may be socially distanced, people are continuing to get up close and personal with the food they love,” Gustafson said. “These days, diverse, delicious dining options still abound, giving everyone the opportunity to sample authentic, flavorful regional cuisine wherever they happen to be most comfortable.”