South Carolina BS thread under new MANAGEMENT and lives in SC

Afternoon all, will be spending the weekend in Charleston. Any food spots I need to try, fun things to do, off roading trails?

 

Pretty much any place is good. Food not so much for off-roading local other than Francis Marion Park with national Forest. I should say lot of logging roads, some mud pits and holes throughout. Far as fun things. Downtown around the battery is nice just to walk around. Look at stuff and a few other places locally. Just really get out and explore

 

On a side note I ordered my front long travel today so I'll be an AWD V8 T4R Long travel front and rear here real soon

 

What Adam said. Francis Marion for Forest service roads. The places that the wife and I go to when we can, for breakfast/lunches, early bird diner in west Ashley, sunrise bistro on Johns island. Dinners, if we’re doing fancyish, halls chophouse downtown, or wild olive on Johns island. We don’t really try new things anymore so those are our tried and true eateries. There’s tons of others that are amazing though. Oh and bowens island close to folly for great views and a very unique atmosphere. It’s seafood and oysters.

for what to do, walking around downtown is always interesting. Do a historical tour if you’re into that kinda thing. Head to folly beach for typical beach town stuff. If you’re on Reddit there’s a Charleston Reddit that has a really good Wiki put together for visitors.

 

This one did overheat one time about 80k ago when the heater tees failed on the highway. So it saw high temps once. Who knows if that was the culprit or not. I’ll probably wait on a Toyota sale and swap them out.

 

Thank you gents

 

Enjoy the town! Let us know If you try somewhere that really blows you away. Oh and fleet landing downtown is pretty good with good views of the harbor downtown as well.

 

Water Edge’s Dock Bar on Shem Creek is one of my favorite places to chill. Good drinks on the creek.

 

the plugs that came out of my 2UZ were original at 246k and it was still running fine. I wouldn't worry too much lol

I need to do plugs on my 460, i just hit 130k and they've not been done yet.

 

Yea everything was still running like a champ so I just wanted to get the old ones out just in case they decided to start getting harder to get out or get seized. They came out easily.

 

In my experience you'll burn out a COP because the larger spark gap, higher resistance, long before you feel a difference with a worn plug. Plugs are cheap

 

Very well could have been the problem. I’ve already tossed the old ones and didn’t check them beforehand. Unless it’s just a butt dyno thing but the idle seems a little smoother.

 

I've had a cheap Lodge 10" cast iron skillet for a long time. Also took a long time for that rough surface to finally become truly non stick.
Needed a bigger skillet so I bought a cheap Lodge 12" skillet. Wanted to start with a smoother surface this time. Using a die grinder at work, went from 60>80>120 grit before finishing with a a couple of ziz wheel pads we had to work to smooth it out. Huge difference from original. This is after 3 seasonings today using avocado oil. Wasn't much difference in color between 2 and 3. So I'll call this good for now. Ready for some bacon in the morning.

 

I’ve got an old 12” three notch lodge that’s smooth on the cooking surface. It’s one of my go to pans. Between my 8”lodge rough surface egg pan that gets used daily and that 12” one they do most of my cooking. I also use an old 10” chicken fryer if I end up running out of room in my other pan. I’ve got 30 other pieces laying around but those three are about the only ones I use. Seasoning doesn’t waver anymore.

 

https://www.instagram.com/reel/DEQrNEwy56s/?igsh=MWE4NTl2dnlvaTVnbA==

 

Damn!

My buddy got a Smithey cast iron skillet for Christmas. Made in the Charleston area. That thing is nice! But also pricey.

 

My brother in law got himself and my dad a nice smother for Christmas a couple of years back and they both still end up using their older lodge/wagner/griswolds. If you have one that you already use all the time, I wouldn’t pay for a new fancy one. They do look pretty though! If I was allowed to decorate the kitchen I’d probably have a couple hanging out to look at.

 

I have a Griswold, Emeril (rebranded Lodge I believe), and a smithey. The smithey sure is pretty, but it's absolutely the hardest to get and keep a good season on. I can scrub my Emeril with a soapy skotchbrite and it'll keep it's season. I pretty much reserve the smithey for super high heat stuff

 

That’s per much what my brother in law said about his smithey too. You just can’t beat the old tried and true pans.

 

First cook on the skillet this morning. I usually use a dab of olive oil but used avocado oil this morning cooking bacon. A little bit of sticking but really not bad. Will need to clean a few spots where it was sticking. Seems to cook hotter than the old one. Could just need to build up more seasoning.
Even with the old one, when done cooking and cleaning it, I still put it on the eye, get it hot and put just a little olive oil in it. Been working great like that.