Flavors collide on new menu at Texas Motor Speedway

Posted Wednesday, Apr. 03, 2013  comments  Print Reprints
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Recipe

Chef Joel Pena's Smokn' Hub Caps (makes 12)

Ingredients:

8-10 pounds whole beef brisket

12 glazed doughnuts

6 ounces barbecue sauce

6 ounces shredded cheddar cheese

6 ounces creamy coleslaw

6 ounces crisp fried onion strings

To smoke the brisket:

Chef's note: If smoking isn't possible, buy a prepared smoked brisket and skip to chopping the brisket

Rinse the brisket with water and let it stand at room temperature for two hours

Season the brisket with one cup of barbecue sauce and rub vigorously to coat the entire brisket

Prepare the smoker with soaked wood or wood chips

Smoke at 145 degrees for 16 to 18 hours

Let rest for 45 minutes

Chop the brisket into medium-size half-inch pieces

To assemble the Smokn' Hub Caps:

Combine 36 ounces of chopped brisket with barbecue sauce and heat in a skillet

Place 3 ounces of brisket/barbecue sauce mixture on top of each glazed doughnut

Add cheddar cheese

Add coleslaw

Add fried onions

A closer look

New concessions developed by executive chef Joel Pena

Jackalope Sausage, $12, in suites only: 455 calories; 24.7 fat grams; 36.5 grams of carbs

Kid's Favorite mac-and-cheese hot dog, $7, Gate 5 and concourse: 433 calories; 31.8 fat grams; 47.8 grams of carbs

Smokn' Hub Cap, $8, Gates 2 and 6: 427 calories; 28 fat grams; 32 grams of carbs

Bacon Cotton Candy, $6, everywhere: 403 calories; 6 fat grams; 38 grams of carbs

Bacon Cotton Candy Martini, $12, Speedway Club: 292 calories; 6 fat grams; 23 grams of carbs

Have more to add? News tip? Tell us

FORT WORTH -- Texas Motor Speedway is revving up its race day concessions by tempting fans to take a bite out of the Hub Cap.

"Food is a big part of the race day experience, and we wanted to enhance that," said Marc Mann, operations director.

"The biggest thing is the theme, the Wild Asphalt Circus, and the message is that fans should expect the unexpected. We've taken these tastes and textures that our fans love and fused them in unexpected ways."

The Smokn' Hub Cap is the unexpected creation of executive chef Joel Pena. Since November, Pena has been combining the flavors and textures that TMS fans adore to develop a concession menu like no other. His research indicates that bacon, barbecue brisket and doughnuts dominate the list of fan favorites.

"We were trying to make something different," he said. "I wanted something you could only get at Texas Motor Speedway. The Smokn' Hub Cap is just that."

To make each Hub Cap, Pena tops a glazed doughnut with barbecue brisket, then piles on crunchy onion strings, cheddar cheese and coleslaw.

Other culinary peculiarities debuting at the O'Reilly Auto Parts 300 on April 12 include the Jackalope Sausage, Bacon Cotton Candy and a Bacon Cotton Candy Martini.

"We are also featuring a Kid's Favorite Hot Dog, which is an all-beef hot dog topped with creamy macaroni and cheese and finished with a crunchy Frito topping," Mann said.

Pena said the Jackalope Sausage is destined to become another fan favorite. He tried about a dozen recipes before landing on the perfect ratio of pork, rabbit and antelope for the sausage-on-a-bun.

The Jackalope will be available only in the suites during the O'Reilly 300 and the NRA 500, set for April 13, but will eventually find its way to other races.

Hawg Heaven Bacon Cotton Candy will be readily available as Hawg Heaven Hawkers wearing scratch-and-sniff Hawg Heaven T-shirts and Flying Pig Hats walk the concourse and the stands.

Mann said it took about 30 attempts to perfect the taste, a blend of maple sweetness and bacon meatiness. And each bag comes with its own serving of freshly fried bacon sprinkles.

"We anticipate cooking about 300 pounds of bacon for the sprinkles to go with about 5,000 bags for the debut weekend," Mann said.

The meaty confection also plays a critical role in the newest TMS beverage: the Bacon Cotton Candy Martini. The martini is a shaken blend of citrus-infused vodka and triple sec poured over cotton candy.

"It is then garnished with a candied bacon strip, maple brown sugar and an apple," he said.

Pena and Mann hope that the bacon-and-cotton candy combination will be a hit with racing fans and that they'll go "hawg" wild.

Terry Evans, 817-390-7620

Twitter: @fwstevans

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