NW WA Meet / BS Thread

Still ground dwellers

 

Soooo, where do I begin? Lost a bottom bolt on my passenger side brake caliper. Almost lost a rim. I brought a supply of random bolts and was able to find a replacement, and on I went. About 100 miles or so later I started to hear a howl that seemed to be coming from the rear end. Pulled over and saw steam/smoke from the rear and stuck my head under there to see the rear axle fill plug missing and you probably could have fried bacon on the axle. So luckily I brought extra gallon of gear oil so I filled it back up, which it took the whole gallon, , and started looking for a way to plug the axle again. Not sure if anyone knows but that's a big ass hole and not at all similar to any other bolt on the truck. I looked from bumper to bumper for something I could rob a suitable replacement for and nothing I could find would be big enough. Digging through my random MacGyver crap I brought i found a 5/8-1/2 pipe bushing that seemed to grab so I took a bolt ran it into the bushing and then cut the head off with my grinder, then wrapped the bushing with thread tape and soaked it with Loctite. Screwed it in and waited about 10min to make sure it cured. Drove the rest of the way to Idaho and it's still holding strong. Left Fall City at 7pm and I made it to my buddies just east of CdA in time for sunrise. Tuesday's drive home should be interesting.

 

Ya ill definitely keep that in mind. I got all the way up to the snow line and had to turn around because i didnt want to get stuck by myself

 

At least you didn’t have to pound a stick in it.

 

I'm pretty sure I'll be replacing it when I get back. It probably isn't going to last much longer.

 

The plug or the axle?

 

I have some 265/75 good year duratracs with 75% tread I’m going to list on Facebook and craigslist soon unless if anyone here wants them feel free to PM if interested

 

The diff

 

it was a tight spot to get turned around

https://www.youtube.com/watch?v=MSax7KiCNCg&feature=youtu.be

 

nice meeting you today...and had a blast at the spot you led us to!

 

You put that 5th wheel and tire to use.

 

were you and a silver or grey 3rd gen headed south on 405 on Friday?

Also, I’m thinking about a walker valley trip next Sunday if anyone’s down

 

Probably a long shot but do you have a 5th you're trying to sell solo or just the 4 ?

 

nope not me. next weekend anything outdoors, yes.

 

Fucking brisket!!!!!

Planning to have some friends over this afternoon for brisket, mac & cheese, caesar salad, ice cream sundaes, etc. Bought a 13lb prime brisket from Costco, it looks gorgeous in the bag. I've got Franklin's book, watched a ton of youtube vids, and everything, EVERYTHING, says "1 hour to 1.5 hours per pound." That's a minimum of 12 hours, and the way my luck typically goes, nothing cooks faster than expected, always slower. So I calculate a 14 hour cook and a 2 hour rest in an FTC (foil, towel, cooler)

I figure I need to put this hunk of meat on the grill at midnight last night. If it is done a little early, I'll just "FTC" it longer. My plan was going to work out perfectly.

Got it trimmed up last night (minimal), seasoned (just pepper and salt), got the Big Green Egg prepared, up to temp and stabilized, and at 12:10 AM the brisket went on. Pit temps were 225-250, and dome temp was 275. Perfect. Made sure things were going perfectly until 1:30 AM when I went to bed with a plan to get up at 6:30 AM for the first check.
Plan is still perfectly on track for food to be ready around 4:30 PM Sunday.

Get up at 6:30 AM, walk outside, and my BGE controller is beeping "food done, 209 degrees". OH FUCK! . Grab my thermopen and check various spots just in case my DigiQ probe is bad. Nope, all areas over the target temps, and the probe goes in like butter except for the very end of the flat.

I check the pit and dome gauges, and they are still in line with where I set it the night before, so what the fuck happened? Scramble was on, searched the web for a options on how to hot hold a brisket for 10 hours.

I wrapped it with butcher paper and foil, and tossed it in the oven (145* is as low as I can set it, but actual temps wind up around 165-170.), where it has been since 7:30 AM. New plan is to rest the meat in the FTC starting at 3:00 PM when the mac & cheese has to go into the oven. We'll see how the brisket turns out.


What does this all mean? Aaron Franklin doesn't have to worry about me opening a world class BBQ joint to take him out.....

 

Let’s do it!

anyone else interested? 5 or so trucks max?

@bobsuruncle

 

I hear you same thing two weekends ago. Hopefully the snow line is a bit higher now as I may be heading out there tomorrow to poke around again.

 

Interested in checking walker out. I may be camping though. Should know soon

 

Just the 4