LCXC 2018: Baja! (2 Viewers)

[TonyP]

Seven days till we're over the boarder.

Currently in Redding, picking up the Land Cruiser tomorrow, making use of the front desk accidentally giving me four free drink tickets for the bar. I'll be back in Utah on Monday (stopping in Reno for some craps), three days to do a ton of work before I'm in Vegas on the 22nd.

 

[TRD Burglar]

One last mod before the trip. I relocated the satellite antenna to the front bumper. It wasn't doing much good under the roof top tent.

 

[Mogwai]

Unfortunately I haven't done s*** to the truck but these mods are done and in the deep freeze:

Pork shoulder(s)

Texas style brisket (w/ point still on) - burnt end at camp!!

 

[Mogwai]

And of course Tony's chicken

 

[Willy beamin]

Baja chow wagon - you guys are gonna love it

 

[RET2]

Yep that's Zack standing up

 

[RET2]

Unfortunately I haven't done s*** to the truck but these mods are done and in the deep freeze:

Pork shoulder(s)

View attachment 1657692 View attachment 1657693

Texas style brisket (w/ point still on) - burnt end at camp!!

View attachment 1657694 View attachment 1657695 View attachment 1657696

Looks like you really nailed the brisket Zack

 

[Mogwai]

Looks like you really nailed the brisket Zack

Prob my best one yet - it's all about the Texas "crutch"! Plus I decided to inject it this time. Juicy. Moist. All those words we love.

 

[RET2]

You're killing me with the freezer part... blasphemy I say

 

[Mogwai]

You're killing me with the freezer part... blasphemy I say

Well from a taste perspective I guess it's all relative, just ask the guys in the pic above. Sure it won't be as good as it was hot off the press but would be hard to beat compared to what you could whip up at camp. Plus more time at camp to do something other than cook. Butt the burnt ends!! that's what you'll see pics of next haha... burn those ends while Tony catches us some fish.

From a practicality perspective we need it to be fresh by day 9 using cooler(2) only, the stash of frozen meats for the latter days all in one small RTIC 20 that won't get opened until day 5, and the Day 1 - 4 stuff serves as ice as it defrosts in the main cooler. No fancy 12v reefers over here

 

[Tommy Dwyer]

Well from a taste perspective I guess it's all relative, just ask the guys in the pic above. Sure it won't be as good as it was hot off the press but would be hard to beat compared to what you could whip up at camp. Plus more time at camp to do something other than cook. Butt the burnt ends!! that's what you'll see pics of next haha... burn those ends while Tony catches us some fish.

From a practicality perspective we need it to be fresh by day 9 using cooler(2) only, the stash of frozen meats for the latter days all in one small RTIC 20 that won't get opened until day 5, and the Day 1 - 4 stuff serves as ice as it defrosts in the main cooler. No fancy 12v reefers over here

Looks like you’ve got your BBQ- Foo happening, and nailed the brisket! A good camping tip... for pork butt, after you pull it, stuff it in large double freezer bags and freeze. For brisket, chop it and bag / freeze as well. Throw it in the cooler when you depart, by the time it’s the day for BBQ you should be partially thawed. When you get to camp, put the bags in pots of hot water on the camp stove to heat while setting up camp. Come dinner time, hot pulled pork and chopped brisket sandwiches....sauce to taste!

 

[TonyP]

Looks good! Hopefully I can taste it. I'm coming down with a cold and feel like garbage.

 

[RET2]

Well from a taste perspective I guess it's all relative, just ask the guys in the pic above. Sure it won't be as good as it was hot off the press but would be hard to beat compared to what you could whip up at camp. Plus more time at camp to do something other than cook. Butt the burnt ends!! that's what you'll see pics of next haha... burn those ends while Tony catches us some fish.

From a practicality perspective we need it to be fresh by day 9 using cooler(2) only, the stash of frozen meats for the latter days all in one small RTIC 20 that won't get opened until day 5, and the Day 1 - 4 stuff serves as ice as it defrosts in the main cooler. No fancy 12v reefers over here

Don't be knocking the 12v stuff and I wouldn't be counting to much on Surf & Turf Hope it works as planned though. I'm sure you guys will score some local food as you go.

 

[Mogwai]

Much of this route looks pretty familiar! Man I wish I were there and not at home. Godspeed @cruiseroutfit and Canguro racing!

 

[abuck99]

Stream it live

2018 SCORE Baja 1000 – Live Video, Tracking & More - race-deZert.com

 

[TonyP]

Someone should get a "LCXC 2019" going.

 

[indycole]

When’s your 70 series gonna be ready?

 

[TonyP]

When’s your 70 series gonna be ready?

Possibly around May.
But I'm leaving for a year in Korea in May so it'll be tight.
There's a possibilty I could take some time off and ride shot gun though...
But if I can't go, you guys should still set something up.

 

[Markuson]

Possibly around May.
But I'm leaving for a year in Korea in May so it'll be tight.
There's a possibilty I could take some time off and ride shot gun though...
But if I can't go, you guys should still set something up.

I’d do it again.
And this time, I’ll know to leave about 60% of my stuff at home. Left in a rush last time...and when rushed, you start throwing EVERYTHING in the truck... :-0

 

[TonyP]

Hell yeah.
Get a consensus on a location and start it up.
Baja again (I'd suggest staying on the east coast this time ) or I hear BC/Yukon in the spring is nice...
Or whereever