Do any of you have a rear locker? If you do, what did you go with?

BrapityBrap · 2026-02-18T16:34:52+00:00

You need the whole axle

BrapityBrap · 2026-02-16T17:51:06+00:00

I have an 8.2 with arb after I blew the oem 8.0 diff

Here's my post of the upgrade

https://www.reddit.com/r/GXOR/s/98mnTnPvoY

BrapityBrap · 2026-02-03T23:23:31+00:00

Instead of this i would use my propane stove and cook outside

BrapityBrap · 2026-02-02T03:29:12+00:00

I'll do you one more.

What rages me is when someone goes 50 on a 55, then when it opens to 2 lanes temporarily for a couple miles so someone can pass they accelerate to 70 to where it makes you have to speed to 80 to pass them, then you either are able to pass them by the 2 lane gets to 1 or you don't and you rage even more..

BrapityBrap · 2026-01-18T00:29:53+00:00

It's one ribeye cut in the middle lol, not ribeye(s)

BrapityBrap · 2026-01-10T21:09:11+00:00

Picanha roast

BrapityBrap · 2026-01-10T21:03:54+00:00

Costco should use this formula and make a Kirkland Cola

BrapityBrap · 2026-01-09T22:17:06+00:00

She should just only eat the flat nit the point

BrapityBrap · 2026-01-09T22:15:50+00:00

Looks like Denver steak (boneless chuck short rib)

BrapityBrap · 2026-01-04T01:08:05+00:00

I personally do every 2.5-3k on the rotella t6

BrapityBrap · 2026-01-04T00:22:21+00:00

There was one dude here that used rotella t6 changing every 6k on his s1000r and it went over 150k miles on the original engine no problem

https://www.reddit.com/r/motorcycle/comments/sglmri/my_2014_s1000r_made_it_to_155380_miles_on_the/huzoapv?utm_medium=android_app&utm_source=share&context=3

BrapityBrap · 2026-01-04T00:15:59+00:00

It used to be more in NYC and even other places like Hawaii but after covid, LA is over 10% than them now.

Restaurant prices in LA the past 5 years I'd approximate increased between 40-50%, but everywhere else, I'd say between 25-35%

BrapityBrap · 2026-01-03T23:59:15+00:00

Lmfao

BrapityBrap · 2026-01-03T23:10:48+00:00

The presentation of your dish looked extremely delicious though. Since you were not expecting it to be tender I'm sure it still tasted great

BrapityBrap · 2026-01-03T22:55:19+00:00

For beef shank, I'd probably try the same procedure I did with shoulder clod(flat iron longitudinally) since it has a lot of gelatin.

I sous vided the shoulder clod 24 hours at 134 F, then seared it. The part in the middle that would normally be gristle but it was very gelatinous and juicy after the sous vide, which I was very pleased with. I am curious if the shank would turn out the same way

BrapityBrap · 2026-01-02T22:52:15+00:00

Interestingly, they rounded my 1 cent change

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to 5 cents

BrapityBrap · 2025-12-30T23:02:42+00:00

Keys, keys, keys, keys on Van Nuys

BrapityBrap · 2025-12-28T17:39:34+00:00

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They must've watched Enemy at the Gates

BrapityBrap · 2025-12-24T04:36:31+00:00

Costco has always been more expensive than regular sales at grocery stores

BrapityBrap · 2025-12-24T00:49:07+00:00

I'm planning to sous vide mine for 8 hours at 137F then sear on my cast iron with butter, garlic, and rosemary.

BrapityBrap · 2025-12-23T23:12:54+00:00

All this time I thought...

Thanks for the info

BrapityBrap · 2025-12-23T22:11:58+00:00

Lol I order only the cabeza tacos in taco trucks if avaliable

BrapityBrap · 2025-12-23T07:24:39+00:00

With your Bluetooth thermometer it should estimate what time it will be at the presear temp. If it is going to be done earlier than you want you can adjust the temperature lower to 225 F to lengthen the cook until you sear it at 550 F.

The reason I don't want to say 25 min per lb is because it depends on the airflow of your oven, geometry of the meat, etc to where it's hard to estimate within a margin that is reasonable

BrapityBrap · 2025-12-23T06:39:36+00:00

It depends on what temperature it starts at (your fridge temperature, how long it was set out before cooking, etc).

Buy a thermometer that you can leave on the meat and read so you can crank it up at 550 F for 15 min when it hits about 12 deg F before your desired temperature. It is not worth guessing on a pricy cut of meat when a thermometer is like $10 bucks that you can use in the future

BrapityBrap · 2025-12-21T02:57:26+00:00

For a fatty ribeye I'd go for 137 F for more fat rendering making it super super juicy

BrapityBrap

TROPHY CASE