All-in-all, I am very happy with my performance and strategy. My plan was to use this as a "dress-rehearsal" for Burning River, run smart, and finish feeling good. Today (Sunday), I feel very good and feel like another 20-miler would be entirely possible. However, I'm now 13 days from Burning River and officially in "taper-mode" so that would simply be....well, stupid! The good thing is that I know I could head out and do it. I have practically no soreness whatsoever or any other typical post-marathon/ultra side-effects. I definately want to pass on kudos to everyone involved in the BT50K. Vince did a phenomenal job this year and Lloyd played a big part, too. The aid stations were well stocked, not only with food/drink but with volunteers who were happy to be out there and that's an awesome sight to see when to show up to each one. At every station, volunteers insisted on removing the cap, filling the bottle with Heed, and putting it back on. This may sound trivial, but it really does matter. Also, a big thanks to Merrell as a big sponsor again this year and working with Vince to give us the great tech-tee. A definate upgrade on the tech-tee this year. I simply have nothing but good to say about it....WELL DONE!
I'd be remiss if I didn't say congrats to many of the roadies-turned-trail runners! Susan, Rose, Aaron, and Sean...great job to you all! Rose: no, this is not crazy! You'll be back...I'm sure! Susan: hang in there and be very happy with your accomplishment. It wasn't about the clock yesterday...it wasn't a road marathon! You did great! To everyone else (I could list many, many names), it was awesome to see all of you out there...great job to you all!
Chef Bill, awesome post-race grub! From the start to the finish, I just kept thinking about chowing down at the finish...just knowing it was going to be awesome. I opted for the Grilled Chicken Wrap (whole wheat wrap stuffed with cilantro-lime rice, cheese, lettuce, tomatoes, and grilled chicken) and Barley & Quinoa Salad (barley, quinoa, tomatoes, onion, red peppers, olives, fresh herbs). Awesome and packed full of protein. Pictures here are of the lunch, and Vince, Chef Bill, and Bill's assistant (right to left) at the "grub-table." I just wish Chef could've run with us AND cooked us lunch!
Last but not least, thanks to takers of the pics you see here. Lloyd, Jim, and Brian provided the photos as carrying a camera wasn't possible. In fact, there are literally hundreds of photos uploaded by all 3 of them on the Vertical Runner discussion board.
Ultra #4 in the books! 6hrs, 13min, 34sec...a course PR over last year's 6hr, 37min. which had more favorable conditions. Overall stats: 185 starters, 156 finishers, and I was 47th of the 156. Now it's taper time...