Food Network Filming Midway Munchies Crab Dip Summertime

Wayne Schafer and family with host of Food Network's Carnival Eats Noah Cappe

Food Network Filming

Summer's almost over and I had fun this summer.  Back at the end of May I had the pleasure of filming in Virginia with host Noah Cappe and the great folks over at Alibi Entertainment for the show "Carnival Eats" also named "Midway Munchies" which is in production by Food Network Canada. Season One will premier in October on Food Network and the Cooking Channel.   

These guys took a tour cross country tour all over the States going to select fairs, festivals, carnivals to find the best (and sometimes the craziest) regional foods.  I heard that one of the features was fried cactus. Not only are they featuring everything you will find, but the process in which it's made.  I guess they thought my crab dip was amazingly crazy. Truth is, it's popular in my hometown of Baltimore, Maryland but other states kind of wonder what the heck it is. Imagine seeing this in places where steamed crabs aren't popular.

Food Network's Noah Cappe with Wayne Schafer Big Fat Daddy's

Behind the Scenes Filming

So what goes into 15-30 minutes of TV fame?  A heck of a lot. They did some pre-filming of my product over the weekend which included getting the public to eat and taste the crab dip and comment.  In total about four hours of footage of me, the crab dip, the process, etc goes into getting a good segment for the show most of which will end up on the cutting room floor.  My full segment was filmed with Noah and I making the crab dip on May 26th (Memorial Day) early before the crowds came in Virginia.

 Food Network Filming Carnival Eats

Here's how it went....

4:00 am  My day starts with my wife stressing that it's time to get up. She starts scrubbing my face with some sugar facial crap saying she's making me camera ready and throw me in the shower.  I am not sure what it was but it burnt the hell out of me and smelled like brown sugar.  I decide to leave some manly stubble on my face, because that's the tv trend now.  Wife is not happy about that complaining about the stubble. Good morning!

5:00 am  Off to Virginia from Baltimore.  Got a big coffee, it's going to be a long day. 


6:30 am I arrive in my stand getting the crab dip ingredients prepped and ready for the crew.  Clean up the area, wipe down, and my wife and family are there to help.  I am pumped.

 Had a great time filming with these guys!

  
7:00 am   The Director and big whigs arrive and talk. In this case I met the owner and we chat about what's going to happen and what other shows they are working on.  Noah has left his hotel and will be here soon, they have a lot to do before he gets here.

7:15  am   The first thing that happens is photography and production crew has to set up the shoot. The important thing is making sure the lighting is right and the segment will look TV worthy. We were actually getting a green tinge from my green and black crab dip tent so we have to shift operations into the opposite tent and flip flop some things so they could film us in the right light.  They didn't want me looking green, and I appreciate that.

Getting the perfect shot!

7:30 am  After everything is set up to satisfaction, the sound guys set up the sound and we've rearranged everything for the perfect shoot. The area is cleared of unsightly items and Noah and I get on the same page with the Director to find out what production direction we're taking and how they want us to do it.   

8:30 am We're still filming, over and over, different takes and different shots. Noah is a great host and I'm wondering how he can stand wearing that sweatshirt, it's already 75 degrees in Virginia.  I'm having fun with these guys. 


9:30 am  My family is starting to cook turkey legs and barbecue from behind us, and now when we're filming I can smell the smoke from the pit and I'm getting hungry. I hope the sound man can't pick up the stomach grumbles.  There's a hot pizza oven in front of me for the crab dip and a hot grill and pit behind me, and I'm still wondering how Noah can stand that sweatshirt. It's about 81 degrees now outside and about 90 degrees in this stand.

10:30 am Shoot wraps (mostly) and the crew is munching on the crab dips we used for props, hey can't let them go to waste can we?   A few selfies and jokes with the crew and I had a blast.  It wasn't my first time on camera but it was the most fun I've had in awhile.  These guys are great.

11:00 am  I'm finally done and get a few final takes out in front of my stand. My work day is now officially starting, I have some crab dip and BBQ to sell today!

Meanwhile, Noah is off to the neighbor's perogie stand yet he's still wearing the sweatshirt, it's now 86 degrees in Virginia.  I wonder if he wore it in Texas too? Have to watch the show to find out.The first season has 13 episodes!   Can't wait til it hits the airwaves in October!   I will be filming another show soon I hope!

Hope everyone is enjoying their wonderful summer!  Eat lots of crabs, enjoy your garden vegetables and make sure to use this great Julienne vegetable peeler on this quick and easy summer salad recipe!

SUMMER SALAD RECIPE
2 cucumbers semi peeled and chopped
1/4 white onion diced small
4 large garden tomatos
1 hunk feta cheese crumbled (8 oz)
2 tablespoons sugar
1 cup low-fat Italian Dressing
Mix and enjoy!

Click here to view this item on Amazon!

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Olde York Street Fair Mother's Day Bell Socialization Services

It's that time of year again where I call on my family and friends to donate their Mother's day to help raise money for a good cause. We all get together and run food stands for Bell Socialization Services who run the Bell Family Shelter in the city of York PA. They offer THIRTY DAY Temporary shelter for the homeless or those needing to regain their independence.  No one offers that anymore. Good shelters are hard to find.

I've know people who have received help from the Shelter (one woman who took her kids and fled her abusive husband) and they gave her the tools she needed to go start a new life.  She's now got her own apartment, job and new safe haven.

Bell Socialization Services, is simply put, amazing and I'm glad to be their partner every Mother's day for decades now. Come out and eat with us in York Pennsylvania on the corner of Market and George and know your purchase is helping Bell.

Rain or Shine I'll be cooking up some barbecue for you and I look forward to seeing my fans from Pennsylvania.  Here are some of the menu selections



Texas Beef / Pit Beef dry rubbed with some CF Sauer Spice and my Special Dry Rub
Pork BBQ
Turkey Legs
Angus Burgers
Smoothies
Lemonade
Limeade
Orangeade
Crab Dip in a Bread Boule!  you know you want some!
Gyros
Nick's Ferrante' Brothers Italian Sausage (Hatfield)
Cheesesteak
Funnel Cakes
Deep Fries Oreos

What are you waiting for?   This is a tradition. Come up and say HI.

Update: Thanks to YOUR support we raised over $1000 for Bell woot woot!

Livermush and Old Cars North Carolina

This is a Livermush with Egg an Cheese. A little egg and a lot of Livermush!

My time in Shelby, NC training at the KCBS Organizer Training wasn't spent all work and no play. I mean it's only natural smelling all the great barbecue cooking all around Shelby's Hog Happnin' made me hungry. I found the time to sneak out and grab me what they call "A Livermush Sandwich." Now just the sound of it is enough to make some people cringe, thinking of mushy liver, but that's not really what it is.

Sandwich #2

It is what I've known growing up to be called "Scrapple" only better and tastes a bit close to sausage. Perhaps we could call it a cousin of Scrapple morphed with sausage spices, and different ingredients. When I asked the locals what spices were in there I got the "little this little that" response and so I think this secret recipe must be highly protected at best by the citizens of this area in North Carolina. I even found out the annual "Livermush Festival" is a big to-do.  Whatever it is, it's not as fatty as scrapple, doesn't have as much grease, and is darker in color.  Did I mention good? It's damn good.

Tons of vintage cars were lining the festival grounds.

The old cars at the festival were definitely worth a look-see. There were a wide variety to the old and classic to the modified and unusual. This pink car looks like something Marilyn Monroe would have driven. My wife called this her favorite.

Wife's favorite.

Now the cars are a usual staple every year at the Shelby Hog Happnin'. Of course they are placed far away from the smoke of the BBQ pits and smokers so as not to get all dirtied up.  I am real glad this pink one wasn't for sale because I would not have heard the end of it.

This modified car looks liked a piece of artwork.

There were a lot of cars modified by their owners. Some took a lot of thought and were downright unique. I am wondering why the fire estinguisher on the back? How fast does Betty Boop actually go?

"Size Matters" according to Betty Boop.

This motor says "Size Matters" and is turbo charged with Monster Energy Drinks. This was one of three modified in similar in style, but each very unique. This wide open front makes it cool to look at .  Here is the ass-end of another:

Very unique detailing and ornaments. Again, a fire extinguisher on this truck.

Why does this remind me of the Sanford and Son Truck?

Now my wife took a liking to this guy's truck because it reminded her of the red 1952 Ford they used to use for "Sanford and Son" TV show. This was before they switched to a Mercury M-47 1947 one. His bed was lined with a "Welcome to North Carolina" sign and the rear said "Honk if parts fall off."

Time to Relax

All of this festival going was very relaxing to me, as I am used to being on the other side of the festival, having to work long hours in the food stands. 

I'm with Betty, size matters.

We did however eat at the festival, and at night after we left.  Next time I'll tell you about my trip to Bridges BBQ, somehow relation of Alston Bridge's BBQ. 

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• rkashyap (Dec 06 22:48)

If you haven't caught up on my Shelby posts here they are: 

Part Four KCBS Reps
Part Three What Competitors Want
Part Two Alston Bridges BBQ
Part One Two Old Men and a Grill Take Grand Champion

Ernie Linda Poland John Busch KCBS Reps

This is another example where your pits and grills are mounted to a trailer. This guy uses Kingsford only!

If you can't tell I'm really dragging out my trip to Shelby North Carolina, when I went to the Hog Happnin' for the Kansas City Barbeque Society "BBQ Organizer" training because there are so many pictures I can't fit them in one post. I told you about my arrival day in Shelby and meeting Two Old Men and a Grill, my stuffing my face with Alston Bridges North Carolina Barbecue, and about what the Competitors had to say. Saturday morning things were really shaping up at the festival. Before the public arrived, I had plenty of time to walk around.

From Ernie and Linda Poland, we learned it's essential for reps to spend time greeting every team.

KCBS Reps

Now if you talk to some competitors, they have a real misunderstanding of just what the KCBS reps do. Truth be told I didn't know my darn self, I thought maybe their day was gravy. After following Linda and Ernie Poland and John Busch, around all day, I changed that opinion.  They really are busy all day and do alot...at this festival, they all really represented the professionalism of the KCBS in the highest regard.

Now John Busch is regular at this particular festival, but Ernie and Linda were new to this festival---coming in on a last minute notice to replace the other two regular reps.  Smaller festivals may only have two reps, but once you get over so many teams, you are looking at three.  They ran a cook's meeting to introduce themselves and put new competitors through a video training. They did a meet and greet with every team, answering questions along the way.  They really reinforced the turn in times and spent a lot of times with newer teams that had questions.  

John Busch: Walking Encyclopedia for KCBS

On the inside, they make sure everything is running up to par. Judges signed in and piled in from all over the country.  We were amazed at how far they would travel to judge a BBQ contest.  John, Linda and Ernie ran a quick judges meeting and made sure the turn in times were enforced. Oh, and by the way, the judges and reps don't fraternize with the teams on game day.  We threw a million questions at John, Linda and Ernie and they had great answers and advice for us! Thanks guys.

 

Joyce Gardner, festival organizer, does a great job with the judge area.

No Cheating in This Game

What we really liked is that Linda Poland made sure to change the labels on all the competitor's boxes when they came to a table, and mixed them up in a top secret way, so that no one would know who was who.  No also, she then mixed up the entries before giving them to the Table Captains so that no table essentially ate the same bbq twice .... essentially this levels the playing field and really evens out the possibility for winning.  Many teams sent extra meat in so that after all the judging rounds the table captains and volunteers could nibble accordingly.

 It's a numbers game for sure.  When Kansas City Barbeque Society says it's a fair and square blind judging process they aren't lying. We watched the boxes from the turn in table get processed to the Judge's mouths. There is essentially no way to cheat and we were in awe of the professionalism of the judges.  Joyce and Jerry Gardner were nice enough to let me try some ribs from what they call the "grazing table" or extras. Like a cow in a pasture I grazed some delicious ribs. Of course I don't know whose they were but they were a ten in my book!  After the judging was completed, we watched as the reps made sure the scores were compiled and data entered in.

The car show was great, I'll post more pictures soon.

Meanwhile on the outside...

The festival was now open to the public and there was a lot going on. The antique cars were to die for and that will have to be a whole other post.  There were merchandise vendors and food vendors, the local fire department's PINK engine (read that post later), entertainment and a marching parade were just a few things I saw. Daryyl Mast from BBQ Superstars was getting in as many interviews as he could.

Darryl Mast from BBQ Superstars was filming on the outside.

And of course during all this I found the smell of all that judging making me hungry as hell and I found y own time to graze...which I'll tell you about next...my trip to 3 Eyz BBQ and the Livermush Sandwich.......

In the meantime, please visit my friends who keep me writing. You can find the best Australian Yumcha here : Yum Cha at home

A giant shopping cart hot rod was a good photo opportunity!

Hey, guess what?
I'm adding more shirts to my store. I have leftover limited anniversary edition shirts. Now you can be a member of my pit crew!  Soon I will be adding these:

A Taste of Carolina Tells What KCBS Competitors Want

Howard's got one helluva smoker!

More on Shelby, North Carolina Hog Happnin'

So, where were we? I was telling you about my trip to Shelby, North Carolina to do my Organizer Training for the Kansas City Barbeque Society portion (for my Hogging Up Festival) . I learned from Jerry and Joyce Gardner all the ins and outs of having a great contest and festival.....if you didn't read Part One (Grand Champion), or Part Two (Alston Bridges), better do so now.  The other reason I was there was to really talk to the competitors and find out what they are looking for.

Howard Wooten: One of the nicest guys on the BBQ circuit you'll ever meet. He's from Alexis, NC.

At Taste of Carolina, Howard Wooten

I spent a lot of time talking to Howard Wooten, from Alexis, North Carolina.  He is a regular at Hog Happnin' and explained a lot to me.  Lucky for him, this annual event is right down the street from his home, and knows most guys who are there.  The circuit is tight - they all know one another from this contest or that contest.

First off, I truly didn't realize how much money professional barbecue guys may spend going to a contest.  There may be an investment of $1000.00 easy wrapped in attending one event!  Howard explained, from the time they submit their applications to a contest, have to then buy the meat in four categories, ice, charcoal, supplies, and then factor in the high price of gas and tolls--it can get costly.

So I learned electric, space and water are requirements are a must for them.  If you have a ton of space, don't fret if they need a few extra feet.  Oh, and the goodie bags? Howard doesn't want another pen from a realtor he won't use. Why not give paper towels and aluminum foil, something he can use?

I'm watching carefully as Howard prepares his chicken. He is seasoning and getting ready to put it in the smoker.

For Howard, his huge smoker is set up on a trailer custom made to accommodate him and his right hand man Larry when they are competing. Complete set up with sinks, prep area, paper towels and chairs, this is where they do their thing. This of course didn't happen over night. Howard was originally on another team, then branched off on his own. Once he obtained the smoker he wanted, it took him a crane to get it on the trailer. (The trailer is actually build around the smoker.)

Now, chances of winning a competition like this are slim when you figure 60 to 80 competitors are usually in this contest. So why does he do it? 

The Family of the Kansas City Barbeque Socity

Howard says it's not about the money. It's a true love of barbecue, and networking with other barbecue guys, which some he considers like a second family.  (We heard that same story from everyone we asked...)  Howard's kids are all grown up and not too close by, so it's something he does and enjoys.   We get that - but how is there so much love in the KCBS? 


North Vs South Doesn't Really Matter, It's All One Big Family

This guy Charles Fretwell is from Boiling Springs, South Carolina, but welcomed to North Carolina just as well.

Howard doesn't mind all the local competitors, and says that he knows most of the out of state competitors, too as they compete together in contests , like B.S. Pitmeisters, (Charles Fretwell) from Boiling Springs, SC.  (Ironically, some of B.S. Pitmeister's best wins were in North Carolina, not South Carolina....) go figure.  

For Howard, it's not about where you are from or your zip code. It's a hobby (or sport) that everyone can enjoy doing. Howard has one golden rule, you have to help your neighbor if they need it, (need a thermometer, or ran out of ice,..) because one day you may need something too.  Now if you ask him an hour before turn in time and he may just give you a different answer, as tensions are high right before game time.

Charles Fretwell (BS Pitmeisters) was doing everything on his own in Shelby, from cooking to turning it in!

The only downfall? Howard explains that sometimes it's hard to understand why you did so bad at one contest, when you placed so well at another.  Even more confusing to competitors overall is when they see how the scores may appear high on your final sheet, but you still were not one of the top ten.  He says, it's all part of the challenge called BBQ Competitions, and you just regroup for your next competition.

How long will Howard do this?  As long as he wants to have good, clean fun.  Well, maybe not clean when you are covered in barbecue sauce.........but still......some of us would love to do that all weekend.   Special Thanks to Howard Wooten for his time and expertise.  More soon...

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Alston Bridges Barbecue North Carolina

Thursday the competitors were just arriving at the City Park in Shelby for the Hog Happnin'

Of course I'm going to drag out my trip to Shelby, NC as long as I can just to keep you in suspense. The wife and I went down primarily to see how a good Kansas City Barbeque Society festival is run for when we do HoggingUp next June. We learned from the best, HogHappnin in Shelby. Joyce and Jerry have been doing their event for 21 years.  We were supposed to be there Friday and Saturday, but we arrived on Thursday. Keep in mind the annual event is normally held at the Cleveland County Fairgrounds. The competitors had to relocate to the Shelby City Park due to unforseen circumstances.

Loyal competitors didn't mind moving from the Fairgrounds to the City Park, they've been coming from years. This is one big ass smoker.

We noticed that the transition from the Fairgrounds to the City Park was done in two weeks. Joyce and Jerry were on top their game and pulled it off just perfectly.  The competitors didn't mind making the move, and aside from having less electric than normal, they came out to help support this barbeque event. Each year Joyce and Jerry raise money for the local Children's Homes.  It is amazing.

This is the Allston Bridges Pork BBQ sandwich. It is covered in "red slaw."

But what do do on Thursday?  Not much. So we went to Alston Bridges Barbecue.  This looked small from the outside but there's plenty of seating. Done in old-timey down home country feel the prices are super reasonable. Maybe I just have a big appetite but I found the sandwiches are smaller than the Barbecue around my parts. After I ate my first sandwich, which was covered in red slaw (a sweet concoction of only North Carolinian's knows what -- that's completely brand spankin' new to me being a Yankee).....I realized I had to then eat another helping. I ordered a full platter that comes with their homemade hush puppies. 

Excuse me, I'm trying to eat.

Now they ask you if you want it chopped or pulled , and it doesn't really matter what you get because the pork barbecue is to die for. I'm not a fan of the red slaw by itself, but when you mix it with the pork it's tasty as anything. I assume the slaw must include some type of tomato or ketchup base, some vinegar, finely chopped cabbage and maybe what's in that little cup.  What you see there is their top secret au' jus which has a thin consistency but is so darn tasty.  I then found myself still hungry and wanting  to try the brisket.  I know, I'm a hog.

Brisket sandwich, much like the pork was slathered in red slaw.

Now I can't complain about the brisket. It melted in your mouth and tasted good with the slaw, but to me didn't leave me wanting seconds. Maybe because I had already eaten three servings of food for lunch?   I'm not saying you shouldn't try it, but the pork wins hands down. If you have the choice, go with the pork. I  have to say the pork was one of the best in North Carolina I've ever tasted.  So I really need to tell you if you are in Shelby, or in North Carolina hunting around for good barbecue, start here.

No excuses folks.

Food Photography 
 Hey, I get asked all the time if my photos are my own and they are. I get crazy with my camera or make the wife snap when she can, with her HTC smartphone believe it or not.  If you are looking for good Food Photography check out this site Photo-Flare.  In the meantime, stay tuned for more of my road trip adventures, news on the HogHappnin' and great places to eat in North Carolina. Oh, if you missed my Part One here it is,  Grand Champion Winner Two Old Men and a Grill 

Two Old Men and a Grill KCBS Grand Champion Shelby NC

I was pleased to say Congrats to Bob of Two Old Men & A Grill for winning his 9th? Grand Champion KCBS Title this year. I lost count.  He's the first one who greeted us in Shelby, NC

 
I recently took my trip to Shelby, North Carolina to the ORIGINAL Hog Happnin' to learn hard from organizers Joyce and Jerry Gardner.  Ironically, Bob from Two Old Men and a Grill was the very first friendly face I had met. He greeted me when I arrived and talked to me about Barbecue galore.  Suffice to say, he was the Grand Champion. Congrats to you my new friend!

Wife made me stop to snap this photo going into Shelby. The back roads are long and windy, and the cotton fields are amazing.

I wanted to learn all about the other side of life as it pertains to the Kansas City Barbeque Society side of festivals. The KCBS calls it the Organizer Training. I call it Priceless Enlightenment. I did this because of my HoggingUp festival coming up next June. Sure,  I have been participating in and even helping some festivals for 30 years, but what makes a KCBS one different? What do competitors want? What do they need? What makes them tick? What is the judging all about? What makes a good festival for them?  What makes Joyce and Jerry's so successful each year?  Why do judges drive half way across the country to judge barbecue (unpaid)? I was amazed at the answers and learned so much.  The dedication, commitment, and expertise of all involved makes these type things come together in a miraculous way. 

The old metal North Carolina sign now lines a truck bed. Upcycling at it's finest. Photos of the truck to come in the days to follow.

Now I guess you are wondering why I drove nine hours from my home in Baltimore to go to small town Shelby, North Carolina. My wife looked up and researched the some 380+ Kansas City Barbeque Society festivals and found that Shelby's is one of the older and most loved ones here on the East Coast.  Very popular with the folks who go there each year. Why?  We attribute that to the dedication of Joyce and Jerry Gardner. We thank them for having us and we'll tell you more soon. I have so many great pictures and stories to post, it will surely take me a month.  Everything from Joyce and Jerry's kindness to my first Livermush Sandwich. Oh yeah, stay tuned.

Thanks for reading.

Nascar Scrapbook BBQ Devolver and More

The Monster Mile

The Nascar Experience

So this past weekend I'm at Nascar selling barbecue.  We used to sell in Home Depot Parking Lot, but for the past two years I've been outside the track--near the 5 Hour Energy Fan Zone. This is what you would see if you looked in the window.

Window of Big Fat Daddy's in Nascar

Unfortunately, the wind was not cooperating and our giant signs were blowing down. This causes some havoc on us.  There was a bad storm but thankfully after hours of operation.  A fan stole my wooden turkey leg display sign but the security guard got it back.

Now we weren't smart like other concessions stands who have just one or two items in their tents--they have lower signs and they weren't blowing anywhere. We had Texas Beef and Pork BBQ, Texas Cheesesteaks, Hatfield Quarter lb franks, Texas Burgers and our Giant Turkey Legs plus fries and drinks.

How to Sell Food at Nascar

If you are wondering how to sell food at Nascar, good luck. We were invited by Paige, the old Vendor Coordinator. Nascar used to allow a certain number of vendors into Nascar other than DJ's Concessions who used to have the majority of the food. That all changed in 2011 when Nascar gave DJ's Concessions all the food. Not only did DJ's wait until the last minute to send us a contract, (who does that) but he upped the rent from exorbitant 30% of gross sales that Nascar charged you to a whopping to 35% of gross sales even though Nascar assured us it would be the same. Oh, he expected you to buy soda direct from him, and ice, but there was no delivery of such items like there are at most festivals. My wife was out of product.  On top of that, he slapped us with inventory sheets when we got there and wanted us (each day) to count every single roll we sold and balance our inventory. He also didn't like our guys hats being sideways, and told my wife to tell them to turn them around. Guess he didn't like the way my guys have tattoos.  He asked my wife if she had a three pan wash was although it was set up right in front of him and she's a certified food manager.  Needless to say I would rather throw my barbeque into the Back River for the crabs to eat than go and deal with him again.  He expects your stands to look like this (one item and whitey white)

Sorry, bbq guys that sell 20 items out of one tent don't look like this!

Camping at Nascar

Now part of the whole "Nascar" experience is the campground. You never know what you are going to find or what you may see. There were five guys in a kiddie pool drinking with a big sign, "Honk and we'll drink." I didn't see them after the first day. I can only imagine they were down for the count.  There's no running water, but you can fill your camper with tanks or pay to have it filled. There's also portable showers to the tune of $6 each.  They have onsite ice trucks and Giant sets up a giant tented store just for the event. My wife managed to make her way to the casinos, tattoo parlor, local bars and restaurants and see a live concert in the campground during this short stay.

Devolver and Red Angel Perform in Campground

Lot 10 of Nascar Campground Nando Garza, Lead Singer of Red Angel is rocking right now.

Now what no one will believe is the fact that on Saturday night, a full fledged soundstage was set up by local talents like Devolver and Red Angel and 13:1 were in the lineup.  All are local rock bands. If I told you in the middle of Lot 10, there were smoke machines, stage lighting and Marshall amps set up for all to see you'd probably think I had one too many Ricky Bobby Brews. First up was Red Angel, you can find them on Facebook (listen to them here)  on their Red Angel Band Facebook Page or on Twitter. They are from the Delmarva area, and we talked a bit to the lead singer Fernando Garza!

Last but not least we watched Devolver, Delaware's fresh new talent!  They were rocking the stage at nightfall and they kicked ass. See their profile on Reverb Nation here, connect with them on Facebook  or follow them on DevolverRock on twitter!  My wife was a big fan of this group and I am glad we got a chance to see them!  You can also check out their website right here.

Local band 13:1 closed out the show but we missed them, busy getting ready for race day catching some zzz's tucked away in our bunks.

Thanks guys for making Nascar such a blast!

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