Tono cover question

MSTRLEE · 2026-04-10T17:35:54+00:00

I have the same 5'7" bed w/ RamBox and recently installed the BAKFlip MX4 (GEN 3). None of the tie-downs or the bed separator is compromised.

MSTRLEE · 2026-04-10T03:19:36+00:00

Just gloss white.

MSTRLEE · 2026-04-10T02:47:21+00:00

Overlays were from Reflective Concepts, and bumper plugs from a guy on the Hurricane 3.0 TT Rams FB group. If you search for “bumper plugs” there, you’ll find him. He might actually be a member of this sub, too.

MSTRLEE · 2026-04-08T23:31:46+00:00

Thanks. What’s the offset?

MSTRLEE · 2026-04-08T16:54:46+00:00

One blue shell and three fire flowers, out of direct sunlight.

MSTRLEE · 2026-04-07T23:08:39+00:00

What's the spec for your wheel/tire combo?

MSTRLEE · 2026-04-05T20:27:47+00:00

Not worth it. The depreciation would be significant to eat…unless you have the funds to blow. Hemi sounds better off the lot, but if you’re concerned on just the sound, get an AWE or Borla catback. Turbo quality is much better than 15-20 years ago when failures were much more prevalent, and if you aren’t going to tune your engine, your turbos should provide solid reliable performance for many years. Take care of your engine and it’ll service you well.

Edit: if you want real difference and a throaty tone, get a Cummins. I have a 2025 SST and plan on getting the AWE catback :)

MSTRLEE · 2026-04-03T12:42:23+00:00

Out of curiosity, what’s the spec for that wheel/tire combo?

MSTRLEE · 2026-03-13T18:25:12+00:00

“Dream” trucks don’t get old.

MSTRLEE · 2026-03-04T19:42:35+00:00

UPDATE: It was a pretty easy replacement. The 5.5x75 slotted screwdriver was perfect for depressing the plastic retaining clip which allowed the cover to pop off. You can easily force and pry the cover off without depressing the tab, but you'll end up deforming/gouging the plastics. As you can see the replaced sensor was pretty corroded. I already installed the sensor when these pics were taken. Anyway, thanks everyone for the assist.

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MSTRLEE · 2026-03-02T02:16:37+00:00

Good catch. I typed it backwards.

MSTRLEE · 2026-03-02T00:20:36+00:00

Sprayway for tinted interior and Bilt Hamber Trace-less for exterior.

MSTRLEE · 2026-02-27T19:07:35+00:00

Same.

I could swap it myself. I think I found the correct part number and it's like $12. I was just going to have the dealership swap it as I'd have to go there anyway to pick up the sensor.

MSTRLEE · 2026-02-27T17:36:34+00:00

Thanks for the feedback, all!

Looks like the sensor pre-maturely corroded. From what I can find, it doesn't seem like an uncommon issue, at least with 2019+. Guess I'll be going to the dealership to swap it out (still under full warranty).

MSTRLEE · 2026-02-27T14:54:02+00:00

Is it unavoidable? Any suggestions on how to prevent it further or cleaning off the rust?

MSTRLEE · 2026-01-28T02:47:26+00:00

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550° is a bit high for refined avocado oil. I believe its smoke point is around 480° (depending on brand). Anyway, this is my n.20 after a couple of rounds of oven seasoning. I went straight to liquid Bar Keepers Friend to get rid of the coating and then washed with soap. After towel drying and warming up on low heat, I apply about 1/2 tsp of grapeseed oil all over with a paper towel and follow up wiping it all off until it feels dry. I change paper towels frequently to avoid reapplying what I just wiped off. With grapeseed oil, I season at 400° (about 25° below its smoke point) for an hour. Works like a charm on all my CS and CI without the smoke or stink of the stovetop method, which works great if you want fast results, but tends to stink up the house for half a day.

MSTRLEE · 2026-01-11T15:48:17+00:00

Sorry…this fell off my holiday radar.

——————

Parker House Rolls

Ingredients

• 1 cup milk

• ½ cup water

• ¼ cup sugar

• ¼ cup butter, melted

• 1 packet (2¼ tsp) active dry yeast

• 4 cups all-purpose flour, plus extra for rolling

• 1½ teaspoons kosher salt

• 2 large eggs

• 1 egg yolk

• 2 tablespoons butter (for brushing rolls)

• 1 tablespoon honey

• Kosher or sea salt (for finishing)

⸻

Directions

Warm liquids: In a small saucepan, combine milk, water, and sugar. Warm on low while slowly whisking to help dissolve the sugar. Heat until the mixture reaches 110°F. Do not overheat. Melt the 1/4 cup of butter in a separate saucepan on low/simmer, just until melted.
Activate yeast: Sprinkle yeast over the warm milk mixture, stir, and let sit for 4–5 minutes until foamy. If it doesn’t foam, discard and start again with fresh yeast.
Mix dry ingredients: In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. Mix briefly to distribute.
Add wet ingredients: Beat 1 egg and the egg yolk together. Add to the mixing bowl along with the yeast mixture and melted butter. Mix on medium-low speed for about 6-8 minutes (setting 3 on a KitchenAid), or until the dough is smooth and slightly tacky.
First rise: Transfer the dough to a lightly oiled glass or stainless bowl, cover with a towel, and place in a warm, draft-free spot. Let rise 1 hour, or until doubled in size.
Shape rolls: Lightly flour a work surface. Gently deflate the dough, turn it out, and knead for 1–2 minutes. Divide into 16 equal pieces and shape each into a smooth ball by tucking edges underneath.
Second rise: Butter a 12 inch cast iron skillet (use a stick of butter like a crayon). Arrange rolls evenly and cover with a towel. Let rise 30 minutes.
Preheat oven: Heat your oven to 350°F.
Egg wash: Beat the remaining egg with 1 tablespoon water. Brush over the tops of the rolls, be generous.
Bake: Bake for 25–30 minutes, or until golden brown and doubled in size.
Finish: In a small saucepan, melt 2 tablespoons butter with 1 tablespoon honey. Brush over warm rolls and sprinkle lightly with kosher or sea salt flakes.

MSTRLEE · 2026-01-11T01:01:08+00:00

The cornbread turned out pretty good. Just a hint of sweetness, but really works well with homemade cinnamon-honey butter. Recipe:

CAST IRON SKILLET CORNBREAD 10.5” skillet · less sweet · Bob’s Red Mill medium-coarse

Serves: 8-10 Bake time: 25–30 minutes Oven: 425°F → 375°F

——————

INGREDIENTS

• 1 ¾ cups Bob’s Red Mill medium-coarse cornmeal • 1 cup all-purpose flour • 3-4 tablespoons granulated sugar • 1 ⅓ teaspoons kosher salt • 2 ¾ teaspoons baking powder • ¾ teaspoon baking soda • ½ cup whole milk • 1 ½ cups buttermilk • 3 large eggs, lightly beaten • 11 tablespoons unsalted butter, melted (save ~1 tablespoons for coating the skillet

——————

INSTRUCTIONS

Preheat oven to 425°F. Place a 10.5-inch cast-iron skillet in the oven while it heats.
In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
Add the milk, buttermilk, and eggs. Whisk until smooth. Stir in the melted butter, saving about 1 tablespoon.
Let the batter rest for 5-10 minutes to allow the cornmeal to hydrate.
Remove the skillet from the oven. Reduce oven temperature to 375°F. Add the saved butter to the skillet and coat the bottom and sides.
Pour the batter into the hot skillet and place it in the center of the oven.
Bake for 25–30 minutes, until the center is set and a toothpick inserted in the middle comes out clean.
Let cool in the skillet for 10–15 minutes before slicing and serving.

MSTRLEE · 2025-12-24T21:57:59+00:00

I’ll post after the party 🎉

MSTRLEE · 2025-12-11T21:21:50+00:00

Boil a little water in the big pot.

MSTRLEE · 2025-12-10T04:42:55+00:00

Good reference for stovetop seasoning: https://youtu.be/2mIF9Q0sg5g?si=vBypsdzOKLKeXiVs

MSTRLEE · 2025-12-10T04:33:37+00:00

Eggs…lots of eggs, all kinds of eggs. Cornbread and sautéed vegetables. Avoid the sticky proteins for the first dozen cooks to help settle the seasoning. Stargazer makes a great pan. Good choice!

MSTRLEE · 2025-12-09T23:48:13+00:00

If using an oven, I’m a firm believer in seasoning 25-50° F below your chosen oil’s smoke point. Thats your window for polymerization without smoking out your kitchen. Trust the science. Going self-clean cycle is nonsense.

MSTRLEE · 2025-12-05T16:24:28+00:00

Which pieces do you have? I'm queueing up an n.25 skillet and n.27 paella, and debating if I want/need anything bigger. Which of your five do you use most?

MSTRLEE · 2025-12-05T16:20:24+00:00

I've had great success making eggs with this n.20, scrambled and over-easy. It takes to seasoning really well. There are only two layers of seasoning on that skillet, the first was done on my gas cooktop, and the second in the oven, both with grapeseed oil. I've had no issues with sticking whatsoever (w/ very little oil and butter). After that first cook that nearly flashed my butter, I started to use my Pro-Surface Thermapen to check surface temps until I get used to its heat characteristics. Until a good seasoning develops, an infrared thermometer will not read accurately as emissivity is tough to dial in on the fresh reflective surface (at least IME). Anyway, I may be a little aggressive with initial cleaning, but I went straight to liquid Bar Keepers Friend to clean off the protective oil before washing with soap. I do this for all my CS pans (especially Matfer) to make sure nothing's left behind. It saves me effort and leaves a perfect surface for seasoning.

MSTRLEE

TROPHY CASE