Joe the Bee Whisperer
Joe Miller
2020 USCRA Champion pre- 1950 class
After photographing Joe I asked him if he wouldn’t mind sharing how he got into the sport of vintage road racing and what keeps him committed to it. Here are his words…
“I fell in love with tank shifters my very first time riding one. They are so unique and require a bit of manual dexterity. I became friends with the owner of the Bumblebee 4-5 yrs ago, Ed Lobb. He offered to let me try riding it after about 5 months of knowing him. I was frightened at first, stalled it right away, kick started it, rode it and fell for these antique motor cycles from that moment. It has become a passion and I love to show the world these old bikes. I was the pit crew for another rider on the Bumblebee for a year and a half. Then he could not make a race in Florida. Ed said, "well I guess the Bumblebee won't be racing this time.". I said, "Ed, I've got a few miles on it on the street, let me try it on the track.". He agreed and I've been the Bee Whisperer for about 3 1/2 years now. The Bumblebee is a 1942, 45 cubic inch, 750 cc. It is a WW2 left over motor. Originally a WLA, now a WLDR. That simply means we stepped up to bigger valves, cylinders, and intake manifolds. I am presently building another "45" that will be painted to match and called the "Killer Hornet".”
Obviously I’m curious what Joe’s favorite meal might be, so I asked.
“I would have to say grilled ribeye, asparagus in butter and minced garlic, and mashed potatoes or pasta. With a nice bottle of merlot.
Favorite snack for those long race weekends, “apples bananas and sunflower seeds.”
I suspect the sunflower seeds to be in the shell, and that merlot to be a late harvest with deep plum and tobacco notes, velvety tannins, a hefty alcohol content and deep inky colored to go with a good char on that ribeye.
If you’re unsure on how to grill a fantastic ribeye it is actually quite simple. Get bone in, rub with butter or olive oil. Season generously with salt, black pepper and granulated garlic. Get your grill hot, really hot, and keep one side without coals for indirect heat. Grill on hot side of the grill about 5 minutes each side, only flip once. If you need your ribeye cooked more well set it over on the side of the grill for a bit of indirect heat. Plate and let sit at least five minutes, up to ten, before slicing into and enjoying.
Congratulations to you Joe on a fantastic year of racing, Thanks for sharing a bit about yourself and see you at the track in the new year!
enjoy the ride
