Jimmyjonestoo
Well-Known Member
I make good money cleaning it up so I say bring it on.
What did you accomplish today?
- Thread starter 420God
- Start date
Bareback
Well-Known Member
I finally got all the parts to my Denali this week ( fuck Amazon ) and I made the conversation from air ride to steel springs.
Yeah you guessed it, in the snow ( Fuck Amazon ) last weekend was in the 70's here but I was missing one part.
It's all done now plus a fresh oil change, and now I'm making chili. Nothing fancy, I'm tired and hungry so something simple and quick . And a long hot bath.
Yeah you guessed it, in the snow ( Fuck Amazon ) last weekend was in the 70's here but I was missing one part.
It's all done now plus a fresh oil change, and now I'm making chili. Nothing fancy, I'm tired and hungry so something simple and quick . And a long hot bath.
Don't forget the bath beer mmmmmmmmm
420God
Well-Known Member
cannabineer
Ursus marijanus
Just don't screw the beef and raise the vegetarians.Great post! Keep em coming!
Btw, I raise beef. Screw the vegetarians.
Bareback
Well-Known Member
Singlemalt
Well-Known Member
What's deer burger like; drier so fat must be added, texture, etc.? Using ground beef as the standard
v.s one
Well-Known Member
Air ride is to much maintenance and parts. Great choice on the conversion kit cheaper in the long run. The only problem I had was the air ride light stood on but there is a way to reset it.
tangerinegreen555
Well-Known Member
They usually add pork fat around here. But yeah, they always add fat.
We used to have deer burgers at work all through the winter. Nothing like hot food in a cold steel mill.
Sampling end product.
yes, zero fat. Venison fat will leave a waxy coating in your mouth, so it is trimmed meticulously. For these burgers I added one egg to 8oz meat, (plus the over easy on top) which worked fine. When I do tacos I'll add 2-4 tbsp or so of olive oil or butter, otherwise it has a sandy texture.
Many people grind an equal amount of pork to venison.
yes, zero fat. Venison fat will leave a waxy coating in your mouth, so it is trimmed meticulously. For these burgers I added one egg to 8oz meat, (plus the over easy on top) which worked fine. When I do tacos I'll add 2-4 tbsp or so of olive oil or butter, otherwise it has a sandy texture.Many people grind an equal amount of pork to venison.
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Singlemalt
Well-Known Member
OH yeah, I'd eat that
Bareback
Well-Known Member
I used the Moog springs and insulators. It lifted the rear up a little, but I knew that was a possibility.
For some damn reason none of my components were located where they was supposed to be. I mean none of the utube videos or forum descriptions matched . Diagnosis was a pain in the ass . But the repair itself only took about an hour plus I changed the shocks too. Even the shocks I took off didn't match the descriptions. WTF, I have shit luck sometimes . I'm going to do the fronts this week or weekend depending on weather and motivation or lack thereof.
Singlemalt
Well-Known Member
Crew or company furnished?
tangerinegreen555
Well-Known Member
The guys on my crew would bring stuff in.
The company was only concerned with production and profits. My last 15 yrs. there was no off shift supervision (to save money). So we'd eat on 4-12 shift frequently.
v.s one
Well-Known Member
That sucks . My kit came with a DVD they had YouTube channel.Remember you can sell your old parts too, if you got the time for eBay.
Singlemalt
Well-Known Member
