ETxTacoma's Dynatrac ProRock 60 Rear Build and BS Thread

Me either! Especially on top of it where water becomes an issue.

 

Yea, I would do a good gasket for it to run the wire through, but I just don't want to compromise the integrity of the fiberglass.

If it was metal I would be all about it though.

 

Got the Prinsu rack installed on the shell this morning along with the amber covers on the 20" rigid bar.

Then went out and had a photoshoot of the truck with a friend... so expect some damn good pictures later this week or so. These are just from the phone.

 

Looking good.

So now I need to buy a rack for my cap, too.

And decide if I want Amber or white for my fogs.

You truck looks very similar to mine, so it's nice to see things played out before I spend the money.

 

Looks badass, and extremely functional. Helluva rig!!

 

Drill small, step up in diameter only as needed. Try to prevent fiberglass from splintering. Seal edge. Bam.

 

Finally through the whole build!
Loving the progress so far! Truck looks great man!

 

That is what I am there for.

I think amber fogs are the way to go, especially for rain, fog, and dust on the trails.

Thanks man!

I can't wait to see the rest of the pictures. Did some pretty good locations and such. Hope to get the sometime this week!

Thanks! For only having the truck since middle of February, it has come a long way!

 

Yeah, I'm leaning toward Amber too.

I was looking on their site... They seem to have a bunch of similar looking lights and no info about any of them to tell them apart. At least on mobile. I'll have to look when I'm on a computer.

 

Yea, there website on mobile is meh, but their full website is really good.

 

Come along way forsure! Can't wait to see what's next

 

Thanks! Not really sure what is next though. I am have been wanting to upgrade my tent for a while, so may do that. But really other than that, only thing I really need to do is rear bumper with swingout someday. But not sure when that will happen.

I do however, plan on putting in a different muffler soon, but that is pretty minor.

 

30 more min then east tx bound..

 

Bringing those Rotopax?

 

No sir, didn't make up my mind but you have first dibs if I sell them.

 

Dang it!

Well that works for me.

There is always the barnwell trip.

 

Made it mofos... prob got like 13 mpg.

 

Atleast you made it

 

Time to get a little BS up in here... I think I might start doing this more... sharing my wealth of great dinners in here.

Tonight's dinner.
One pan baked penne pasta. Once the pasta finishes I throw cheese on it and bake it.

Recipe is as follows

• 1 tablespoon olive oil
• 3 medium cloves garlic, minced or grated with a microplane (about 1 tablepoon)
• 1 teaspoon dried red chili flakes
• 1 (28-ounce) can whole peeled tomatoes
• Kosher salt and freshly ground black pepper
• 1 ½ cup homemade or store-bought low sodium chicken broth
• 3 cups uncooked penne or ziti
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella
• ½ cup picked fresh basil leaves, cut into strips

1. Adjust oven rack to center position and treheat the oven to 400°F.
   
   
2. Heat the oil in an oven-safe 12-inch skillet over medium-high heat until shimmering. Add the garlic and chili flakes and cook, stirring constantly, until fragrant but not browned, about 30 seconds. Add the tomatoes and a pinch salt and reduce the heat to maintain a gentle simmer, breaking up the tomatoes with a potato masher as they soften until the sauce has thickened, about 10 minutes. Add broth and bring to a gentle simmer.
   
   
3. Add the pasta and cover. Raise the heat to medium, making sure there are active and vigorous bubbles. cook, stirring occasionally to make sure the pasta isn’t sticking and cook until the pasta is just firm, following package directions for timing (12 to 15 minutes).
   
   
4. Remove lid, season to taste with salt and pepper, stir in the parmesan, and spread the mozzarella on top (a few stray chunks of mozzarella never hurt). Transfer to oven and bake until cheese has melted and is starting to brown, 8 to 10 minutes. Top with basil and serve.

I have also modified this in the past and taken some Eckrich sausage, cut it up, thrown it in the skillet first to brown, removed and set aside. Start recipe then add in the Sausage between step 3 and 4 and it comes out really good.