Go West

05/08

An entire city popped up overnight, literally, for NASCAR's Subway Fresh Fit 500 in Avondale, Arizona, just outside of Phoenix. The desert was transformed into an extraordinary sea of thousands of RVs, fifth wheels, trailers and tents. The calm and sedentary southwest landscape had a new fixture - at least for the next four days. Every Spring, Phoenix International Raceway hosts one of NASCAR fans' favorite races, the esteemed Saturday Night race. Race fans arrive as early as Wednesday to rekindle relationships with fellow tailgaters, talk racing, mix up some drinks and share great meals. Camping in the foothills of the incredible Estrella Mountains, the awesome sunset and having the roar of the stock cars humming in the background makes tailgating at PIR in April a trip you have to experience.

PIR is a one-mile oval with a very unique bend in the backstretch that drivers and fans both love and hate. So, camping and tailgating in the infield is very scarce. There just isn't any room. The tailgaters gather on the south and west sides of the track and set up camp.

Tailgaters here have adopted a wagon-train style of parking, clustering their vehicles to help block their camps from the sometimes harsh wind and sand. Music and aromas fill the air, and the "city" streets are busy with souped-up golf carts. Jim and Tracey had their four-seater decaled-up with #20, and sported some knobby tires to boot. They gladly gave their neighbors rides to the store, to the track, and just around to see the sites. Their wagon train consisted of six RVs with a very workable center tailgate area. Numerous grills and portable bars with tables and chairs and artificial turf made the area a comfortable home for the weekend. Down the "street," Lynn and Connie pit with their crew of about sixteen, and a gas-powered blender bolted down to a brushed aluminum stand. The continual stream of unique adult beverages kept the mood light and the company constant. Their menu consisted of fresh fish tacos with a homemade sauce for lunch, and perfectly cooked ribeyes with grilled potato slices wrapped in foil for dinner. Lynn and Connie's camp was full of fresh fish, gulf shrimp, elk sausage and elk burgers among other things. Fresh game always has a place in the tailgating lots. It adds flavor both to the menu and to the stories. All weekend long, PIR was host to numerous bands, great activities and incredible sunsets, but nothing quite compares to the excitement just before the race. The Forbes family and friends put on an awesome crab boil that would make any Louisiana native proud - shrimp, sausage, potatoes, corn, boiled eggs and king crab, all poured out on a table ready for a family style dinner. It was a tasty, easy, fun and impressive meal, capable of feeding a huge crowd - the perfect fit for any tailgate party.

When race day arrived, Saturday morning, the neighborhood woke up and gathered their leftovers. Different camps brought over potatoes, steak pieces, elk sausage, diced veggies and some eggs and combined everything to have a community breakfast. It was all chopped up and thrown on a griddle, then served as Race Day Machaca (traditionally shredded beef and egg) in a warm tortilla with a Bloody Maria (a bloody Mary that uses Cholula hot sauce). This community breakfast brought 4-5 different tailgate crews together for a couple hours. Music in the background, a crisp morning breeze and grilling outdoors is just the best way to start the day; and for these die-hard fans it's a race day tradition.

Eventually the smell of a great breakfast begins to blend together with exhaust fumes, letting race fans know that tonight is the night. While the drivers get some practice laps in, tailgaters make one last run to the giant market that Basha's sets up in the middle of the Foothills parking lot. It serves as a meeting place, a landmark, and most importantly, the place for race fans to re-stock refrigerators and ice chests. Basha's auctions off everything from driver cut-outs to ice chests to all kinds of cool little giveaways. Every time you make a purchase, you get to fill out a drawing slip. On your next visit, you can check the information board right out in front and hopefully claim your prize. The full-sized driver cut-outs are the favorites and really make a big scene, especially when they are placed behind a grill or in the driver's seat.

Speaking of driver's seats, PIR has the perfect pit and garages to get an up close look. It’s tight, because of the track shape and size. That makes for a very personal experience for the fans and crews and drivers. This configuration, combined with Arizona's warm, sunny weather creates a casual atmosphere where drivers stop for autographs, or to just hang out and shoot the breeze. And, forget port-a-johns. The infield at PIR features an actual building with restrooms and running water. With plenty of golf carts and trams to take race fans to and from the Foothills, traveling back and forth is simple and quick.

Tailgating at PIR is simply what it's all about - good friends, great food, a cool drink in the warm desert during some great nighttime racing. Arizona and the PIR experience are one of the most unique in NASCAR, so definitely put it on the calendar as a MUST visit!

The next stop on our Racing Out West circuit is Infineon Raceway, which promises another memorable weekend of racing. Located in the gateway of Sonoma's legendary Wine Country, just minutes away from the Golden Gate Bridge in Northern California, Infineon, like PIR, is an unusual racetrack. Infineon Raceway is a swerving, curving road course (one of only two in NASCAR Sprint Cup series) carved into the rolling hillsides. Featuring a 160 foot elevation change from its highest to lowest points, Infineon is said to be the busiest racetrack in the world, seeing action an average of 340 days every year. We’re packing up some cheese, crackers, fruit, and wine, and heading into NASCAR's own wine country to see what tailgaters there will be cooking up. Maybe some seafood fresh from the Bay, cooked with garlic fresh from nearby Gilroy farms, and a crusty loaf of sourdough fresh from the Boudin bakery in San Francisco. We can only hope! In any case, we know we’re in for some great NASCAR tailgating, an exciting race, and good food coming June 20th through 22nd. Until then, Tailgater Monthly will see you at the races!!!