Allegro Marinade Returns to SS Green Light Racing

It’s a safe bet the SS Green Light Racing team will be grilling out on Saturday evening at the Kentucky Speedway prior to the start of the NASCAR Camping World Truck Series Kentucky 225. There will be a little extra aroma coming from the grill this week as Allegro Marinade returns to the No. 81 Toyota Tundra.

Since humble beginnings in a Paris, Tennessee restaurant, Allegro has been bottling and selling their marinade and sauces since the 1970s and are now nationally know for their delicious recipes. Starr hopes the added flavor of Allegro Marinade will give the SS Green Light team a race day advantage at the Kentucky Speedway.

After finishing fifth at Michigan on August 20th, bad luck has followed the SS Green Light team resulting in four straight finishes outside of the top-ten. Starr and the team look forward to Kentucky to turn those fortunes around and have a strong finish to the 2011 season.
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“We had some unfortunate bad luck last week, our truck was really good. It’s just unfortunate the way it played out with all the circumstances,” Starr said. “In order for us to get back to the top ten in points we need to get some great finishes the next couple weeks.”

Starr has an impressive record at Kentucky Speedway. In ten previous NCWTS races at the mile and a half speedway, he has finished in the top-fifteen in every single race including an eighth place run in the UNOH 225 back in July. David’s average start is only 17.1 but his average finish is an impressive 9.2. He has seven top-tens and two top-fives finishes completing 1505 of the 1506 laps run over the ten races.

“I’m really looking forward to going back to Kentucky and it’s pretty exciting to have Allegro back on our Toyota,” David explained. “We had a great race the last time they were with us at Nashville, I think we finished eighth. John Fuqua the President of Allegro is a great guy and he had a bunch of his employees at the race and we just had a great time together and a great run.”

“John’s a first class guy and he just loves NASCAR and he loves to see the Allegro colors on our truck. I can’t think of a better way to thank him for partnering up with SS Green Light Racing than to give him a great finish.”

“Allegro is a great product, my wife cooks with it all the time when she makes us steaks. She marinates our meat in Allegro and to have them on our truck for the second race this year is a great honor.”

“The truck looks beautiful, having Allegro all over the truck looks really great on the racetrack. We are really enthused about this weekend and we are looking forward to a great finish that the team needs and getting Allegro some exposure which they deserve.”

Zachry will provide associate sponsorship this week on the No. 81 Toyota.

The Kentucky 225 is the 265th consecutive NCWTS start for the SS Green Light Racing team and the 285th career start for Starr in the Truck Series. David has four victories, 47 top-fives and 114 top-tens through his 14-year career including two top-fives and seven top-tens so far in 2011.

There are only 31 trucks on the preliminary entry list for the Kentucky 225.

Practice for the Kentucky 225 will be Friday, September 30th from 4:00 p.m. to 5:30 p.m. and 6:00 p.m. to 7:00 p.m. Qualifying will be Saturday, October 1st at 4:15 p.m. and the green flag will fall on the Kentucky 225 at 8:00 pm. It will be shown live on SPEED TV. It will also be broadcast live via radio worldwide on the Motor Racing Network (MRN) and also Sirius XM NASCAR Radio. All times Eastern.

Allegro Fine Foods, Inc. based in Paris, TN manufactures a true marinade in that it not only adds flavor but also tenderizes any cut of meat or vegetable. Allegro also bottles marinades and sauces for numerous private label customers. The company is proud of its history and of its growth, flexibility, and dedication to quality. Information on Allegro Marinade, including the full product line, recipes and store locators can be found at

For more information about SS Green Light Racing visit or email

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of


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