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Event weekends are tough. Not only on you, your car, your rig… but your stomach!
We can only eat so many hamburgers and hot-dogs, or baloney sandwiches. So the team of foodies over at GTM have put together 3 recipes you can easily make during the day; trackside! We wanted to make sure to cover all the bases and selected recipes that feature: An electic griddle, Crock-Pot, or Insta-Pot as the only tool you need.
*WARNING* you will gain some new friends, friends that will help you not take home any leftovers, yum!
Griddle: Hibachi-style Meats & Veggies
There are probably a million things you can do with an electric-griddle, from cooking eggs and bacon in the morning, to making grilled sandwiches, paninis and flatbreads – heck, you can even make cookies… it’s a pretty versatile tool, so why not try some hibachi?
Ingredients
2 tbsp. of canola oil
2 medium zucchini, cut into bite-sized cubes
1 large onion, quartered and sliced thickly
1 pkg sliced mushrooms, about 5 oz.
Salt and pepper to taste
1 tbsp. butter
1-2 tsp. soy sauce, or to taste
If you’re a carnivore, pick up some stew beef, chicken or shirmp.
Instructions
Prep your veggies (and meats) by slicing/cutting the night before; these items hold up well in a cooler.
Heat the oil on the electric grill over medium-high heat.
Add zucchini, onion, and mushrooms then season with salt and pepper.
Grill, turning frequently until the onions and zucchini are tender and slightly browned.
Stir in the butter and soy sauce, cooking until the soy sauce begins to caramelize.
If using meats as well: Add your meats, with some additional butter, salt & pepper to taste, and cook to appropriate “done-ness”
Adding spices like: garlic powder, onion powder, paprika, and others can add a nice zing to the platter – be adventurous.
Remove from heat and keep warm until ready to serve.
Serves as many as you cook for … find some friends, Enjoy!
Insta-Pot: French Dip Sandwiches
Ingredients
2 Tablespoons Olive Oil
2 Pound Chuck Roast
1 Onion Sliced
1 Can French Onion Soup
2 Cups Beef Broth
2 Tablespoons Worcestershire Sauce
1/2 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Garlic Powder
6 Hoagies
6 Slices Provolone
Instructions
Season the roast with the salt, pepper, and garlic powder.
Turn the instant pot to saute and add the olive oil. When the oil is hot, sear the roast on all sides until browned then remove from pot.
Add the onions to the instant pot and saute until onion is soft. Turn instant pot off.
Pour the beef broth into the instant pot stirring and scraping any bits from the bottom of the pot. Add the onion soup and Worcestershire sauce, and roast.
Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do a natural release for 20 minutes, then quick release.
Prep your buns with cheese (maybe a little yellow mustard); and drop meat right into the bun on top of the cheese.
Use a spoon to grab some extra juices (Au Jus) from the pot.
Serve immediately, it won’t stick around long, Enjoy!
Crock-Pot: Mississippi Pot Roast
Here is a variation on a fan and family favorite. If you search the web for this recipe there are all sorts of variants, but we have one that is a sure fire win at any track day! If you’re in a garaged paddock like Watkins Glen or VIR and have power available, this is a one-crock-pot meal.
Ingredients
1 – 3 lbchuck roast
2tbspolive oilor vegetable oil
Salt & pepperto taste
1packet ranch dressing mix
1packet dry onion soup mix
1/2cupsalted butter1 stick
1 jar of slicedpeperoncini peppers
1 can of regular Coca-Cola “Coke”
2 cups of White or Arborio Rice
Instructions
Most of the other versions of this recipe urge you to brown the meat before you place it in the crock-pot, but since we don’t have that luxury at the track; you can skip that step. Just Salt & Pepper your meat before placing it in the crock pot.
Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
Top with a stick of butter then place peppers on and around roast.
Pour an entire (mini) can of Coke into the crock pot (or 3/4s of a 12oz can, and enjoy the rest for yourself) – the Coke acts as a tenderizer to soften the beef.
You should start the process at the beginning of the day (circa 7am) on a 4-6 hr setting (all crock-pots are different) but the earlier the better, or prep the night before.
No one is going to sit around and just eat an entire pot-roast, therefore about 45 minutes before you’re ready to eat, throw in your rice and let it cook by absorbing all the juicy-goodness that has be given off.
Right before you’re ready to serve, take two forks and start shredding the meat.
