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Loudon: Robert Richardson Jr. preview

CHINA GROVE, N.C. -- After taking a one-race hiatus from the twists and turns of Road America last Saturday, Robert Richardson, Jr. is back in action for this weekend's NASCAR Nationwide Series race at New Hampshire Motor Speedway. He'll pilot the ...

Published: Jun 23, 2010, 4:50 PM

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CHINA GROVE, N.C. -- After taking a one-race hiatus from the twists and turns of Road America last Saturday, Robert Richardson, Jr. is back in action for this weekend's NASCAR Nationwide Series race at New Hampshire Motor Speedway.

He'll pilot the unsponsored No. 23 Chevrolet for R3 Motorsports at the 1.058-mile oval. Racing in the Granite State isn't something new for Richardson as he'll be making his third start at the track, second one in the NNS.

And, like many others on NASCAR teams, he'll partake in some of the high-quality seafood the area is famous for serving.

Robert Richardson, Jr.:

It's been awhile since you been up to the New Hampshire Motor Speedway to race: "Yeah, I've made one Truck start and one Nationwide Series start there. Both didn't turn out quite as good as we would have liked, but I'm looking forward to going up there this weekend. I'm in a much different situation now with the people and equipment we have here at R3 Motorsports. They put a lot of effort into preparing the cars and making sure everything is good to go. So, with that in mind, I'm expecting some much better results."

What is it about the track that you find tricky: "The track is very flat and takes a certain knack to get into Turns 1 and 3, then power out of Turn 2 and 4 to be fast. I like the bigger ovals with higher banking, so this track will be a different layout than I'm used to racing. But, I'm looking forward to getting back behind the wheel. I know the fans up in that area look forward to us coming up there each year, too."

Since we're going to an area known for their seafood, what's your favorite: "I'll take a good sized lobster, boil or broil him, then put it on a plate and bring on the butter. Oh, don't forget the lemon, too. My favorite part of the lobster is the claws. I like some big, meaty claws that are nice and tender."

-source: r3 motorsports

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