1st Gen Lunchtable Thread - General Discussion

I vac bag and freeze Soft crabs, Sea Scallops, Fish Fillets, Jumbo Shrimp. Wanna trade Beef for Seafood?Shipping costs only please

 

do the UCAs also need need UBJs ... $85 for this whole set seems 'cheap' i was expecting it to be much more



https://www.1aauto.com/toyota-tacom...MIx7zW1O7x5gIVh7zACh1oeQb9EAQYASABEgI4uvD_BwE

 

Well you’d be purchasing trash so

 

Eh theyre still $20 each. I imagine rockauto has some for around $10 each haha.

Edit: $3 uppers, $16 lowers.

 

555=OEM

 

That’s like finding broken ball joints that someone threw in the trash after they broke and jb welding them back together.

 

I got do the vac bagging. I wrap it in freezer papper and freeze it. I normally gut the animal and let it hang for 2-3 days as long as it's winter. 40-30 degrees.

 

Go OEM. When I replaced my lbj’s i Also replaced the uppers.

 

Yea, troll here


https://www.tacomaworld.com/threads...st-gen-edition.138573/page-9602#post-22409114

 

?

 

Hurt much?

Jay has been here long enough to see how often OEM, or at the very least 555, is recommended here.

The subject will quickly change back to rust, rope hooks, or random food dishes; I will say some of them were delicious.

 

Good work! The USDA guys here do it all in about 4 hrs to freezer. That zinky blood taste gets frozen in. I think 72 hr. Minimum hang makes for much sweeter true beef flavor, especially after it's aged.

 

We let ours hang for a week

 

Ok, just trying to help.

 

I believe 555 does not have the nice finish that OEM does. Correct me if I’m wrong, doesn’t that finish help with corrosion resistance?

 

what coilovers did you get?
i am stock height to the death

 

no

 

Oh I know that; I saw the trouble someone went through to compare the two, the grease and all.

It was more a poke at James, who's been MIA for awhile now.

 

I have some wheeler’s T1’s waiting to be installed with some Bilstein 5100’s. After a bunch of reading I’m expecting about 2”s of lift.

 

Yea I agree if it is too warm to hang I butcher it on rack in totes and let it drain in a fridge. I get most of it out but there's always some. The racks are old metal fridge shelf's that I bent and got powder coated. As you can see in the first picture. And here's a pic of one of the freezers lol