Engine Repair Maintenance Tips
Extended use, longer cutting seasons, dusty, hilly, rocky terrain, and other factors could require maintenance more often.
· Always remove spark plug wire before doing any work under or around deck.
· Wash out grass catcher with water after each use.
· On electric start mowers, keep your battery charged and water level checked to ensure prompt starting.
· Use a protective spray once a month on vinyl driver’s seat to reduce cracking from sun and heat.
Dirty engine oil will raise operating temperatures and cause premature engine breakdown. Drain oil completely and change every 15 to 20 hours of operation. Never remove a filter with gasoline.
Paper filters should be replaced. Use fresh fuel. Discard any fuel left standing more than two months. Check antifreeze (if liquid cooled engine) before every use. Have a professional tune up your engine once a year.
For best cutting results, the chain should be sharpened by a professional once a month. Pull bar and chain off after each use and clean dirt, sawdust, from bar groove and sprocket. Dirt build-up will cause premature wear. Mix oil and fuel to manufacturer’s recommendations. Use fresh fuel – no older than 60 days.
Lubricate the shaft at least once a year. Use line size and length of line recommended by the manufacturer; otherwise, there will be stress on the engine which will cause premature wear or failure.
Use the handy chart below to schedule your maintenance tasks:
· When operating your equipment, dress appropriately for the job.
· Wear long pants and close-fitting clothes so that nothing can get caught in a moving part.
· Wear goggles, ear plugs, safety gloves and sensible shoes (running shoes & sandals provide little protection from a spinning blade).
·
Always
follow the Safety Instructions in your Owner’s Manual.
Start Your Engines Safely:
· Know the safety features, like shields and kill switches, and how to manage them. Do not remove or disconnect them.
· Handle gasoline carefully. Fill when the engine is cold. Never light a match or smoke around gasoline.
· Clean up the area before you start. Remove trash, twigs, toys or rocks that could fly up and hit you.
· Operate only where you have firm footing.
· With a mower, never mow wet grass. You can slip, and your mower is likely to clog. With a riding mower, never carry passengers or jump off moving equipment.
Click for more info http://thecarmasters.com/
SEPTEMBER 29TH! SOUTHERN COOKIN @sntruckstop
Chef Middleton of Marche Bacchus! This will be Chef Middleton’s first appearance on the food trucks but he seems ready to the challenge.
If you have not dined at Marche Bacchus, you are missing out! the ambience alone is worth the drive to the French Bistro. Include amazing food and a wine store and you’ll find yourself at the restaurant for hours. Lunch or dinner!
Chef Brian Howard of Comme Ca is a regular at the TRUCK STOP and has competed and judged the BOH BRAWL. Both times he participated there were different rules in place so this will be his first time for the new format.
Look for Chef Howard on the Food Network Channel, he appeared on “Chopped” this season. Chef Brain Howard definitely likes to keep his guests and regular fans interested to see what he’ll be offering at the dinner table next. My last visit I had the most delicious set of fried pig ears, thanks chef ;). Comme Ca also offers a gastro-pub style menu on Mondays.
Come out and support your local chefs, food trucks and the local food scene in Vegas with the industry late night. Tommy Rockers, 4275 Dean Martin Dr.
FOOD TRUCK LINE UP: REDNECK KITCHEN , FUKUBURGER, COAST2 COAST DELI AND RUSTY PICKLE.
See you Saturday!
And the winner was… Chef Brain Howard, Comme Ca
reat job to chef Middleton and Chef Howard for feeding us late night at Tommy Rockers for the BOH BRAWL. They worked all night and then came out to Tommy Rockers to support the local food trucks with a little competition. Chef Brain Howard who is very familiar to the Truck Stop took the PBR Trophy home. The ingredients of the night were not easy to work with. Chef Roy from Sensi at Bellagio thought it would be a great idea to give the chefs duck legs, pumpkin puree, chia seeds and powered donuts so of course I agreed and Whole Food was kind enough to donate the goodie for the chefs brawl.
Once the dishes were made and the judges had a taste we moved into our next competition, champagne sabering. The owner of Marche Bacchus, Jeff Wyatt was challenged by the Sommelier of Comme Ca, Bruno. Both gentelmen had to stand in front of their champagne bottle hands behind their heads and after “ready, Set, Go!” was announced the race was to see who could saber the champagne faster. Bruno may be very good at sabering by Jeff Wyatt won the battle! Apparently Jeff does a ritual of sabering champagne every Bastille day at Marche Bacchus and is quite good at this.
Unfortunately the pictures that were taken can not be downloaded for the blog;( please visit my facebook page, Jolene Mannina to see a sneak peak of what went on at Tommy Rockers. hopefully I can ad pictures soon.
There was a cupcake eating contest that night also. Bake my Day supplied the cakes and a few friends joined the contest to see who could eat 3 cupcakes the fastest. I thought the girls were going to tale this home but the guy from crowd won by a swallow.
NEXT BOH BRAWL is October 13th. Three chefs battling for bragging rights and to mark the one and only PBR Trophy. Don’t miss it, there will be a COCK fight going down at 1:45am. The theme of the weekend is “BONE” in honor of Halloween. The rest of the news will follow. XOXO>pass the good word and send your friends to Tommy Rockers every Saturday for good eating.
Jo
SLOPPI JO’S … it was great night on E. Fremont.
I hope you had a chance to join us on our one day return. It felt good to be on E. Fremont, it wasn’t that long ago when Sloppi Jo’s and Fukuburger were side by side in front of Insert Coins and The Beat coffee shop to feed the late night street walkers. The crew got to see a lot of familiar faces that were once Sloppi Jo regulars.
I have to thanks Krystle for coming back for one night with her yummy brookies and cupcakes. Thanks to Josh for sweating over the grill and Brad for being thrown into the fire. BIGGEST THANKS to LOLA D’s KITCHEN for allowing us to take their girl out for the night.
The Green and Red Burgers were the biggest hit of the night! Thanks for all those who came out to get their Hatch Chile fix, I love you all.
The street was blocked off so Ricardo Laguna could have some BMX fun.
See ya at the TRUCK STOP!!
Jo
The RETURN of SLOPPI JO’s September 3rd
The smell of Hatch chiles are in the air, you can find them at Carlitos Burritos, Whole Foods, and a few Albertsons in town. Get them while they are fresh and use them in every dish you make at home. They work well on eggs, burgers, stew you can even pickle them but just use them and thank me later. Hatch chilis can be mild or extra hot so be careful when using your dosage.
If you were a fan of my truck Sloppi Jo’s or if you didn’t have the chance to experience my menu designed around Hatch chiles you will have one opportunity on September 3rd. I will be posted up with Fukuburger on E.Fremont in front of Insert Coins from 7-10ish or until we get kicked off the street. I will be on Lola D’s Kitchen serving up Green Chile cheese burgers, red burgers, pork tacos, frito pie, green chile chicken stew and of course the non-traditional Sloppi Jo.
My “sloppi jo” is slow roasted pork in a red chili sauce topped with a sunny-side up egg, pickled citrus onions and it’s served with a warm flour tortilla.
My right hand lady on the truck was Krystle, she dazzled our taste buds with her delicious cupcakes. The cupcakes are making a appearance on September 3rd also. NOt sure of the flavors but I’m almost positive there will be a breakfast cupcake in my future, pancake bottom, buttercream maple frosting with candied bacon!!!!!!!!!!!!!!! “EAT ME IM DELICIOUS!” I just got really excited. Spread the word because we will have limited supply of everything. The event is from 7:30-9:30, we will most likely open early and close late.
My partner “The Josh” will be on the grill that night and my buddy Brad is getting thrown in to the mix. Join us for the grub and venture inside Insert Coins for the booze. Spend Labor Day on Fremont #DOWNTOWNVEGAS.
THANK YOU INSERT COINS AND DJ 88 FOR BRINGING BACK SLOPPI JO’S FOR THE NIGHT, IT WAS A GRRRREAT IDEA!!!!!!
Winner of the last BOH BRAWL, Chef Chris Starkus!
Chef Chris Starkus and his team from RM Seafood took the win over Chef Chunk and his crew from FIX. It was a close competition but only one restaurant could go home with the PBR trophy. Over all the night was a high success.
The night started as we watched Chef Chunk prep his tacos off Light Group’s taco cart from Diablos. The scent was in the air early to create a buzz for their delicious tacos. If you have not joined us at the TRUCK STOP for the Back Of the House Brawl, each chef brings food to sell for 1 hour to raise money for a local charity. The past few battles have benefited Three Square. Normally the chefs have a theme to follow but for this BOH BRAWL the chefs served their interpretation of street food but it had to pair with the wines from David Arthur. Which leads into our special guest for the evening David Arthur Winery.
David himself goes on a wine tour every where to promote his Sauvignon blanc and Mertaggio. David started the tour in May and hit 22 cities, his last stop was the TRUCK STOP at Tommy Rockers for the BOH BRAWL, August 18, 2012. The following day he was back on the road to head home for Napa Valley. David Arthur is best known for his Elevation 1147, which by the way just received 99 pts. I was lucky enough to taste the 99pt vino and it is fantastic juice!! Since we were lucky enough to have David Arthur at the TRUCK STOP we incorporated the wine into the challenge.
Each chef was given a mystery basket of ingredients to prepare 1 dish for the judges. The main ingredient was Rabbit picked by myself and Harley, winner of the last Sommelier edition at the BOH BRAWL from Joel Robuchon picked the other three; liquid smoke, asparagus and mangos. Doesn’t sound easy to me but both chefs made it look easy. They only had 30 minutes to make the dish while the rest of their team was still selling their street food to raise money for Three Square. Raised $750 in 1 hour for the Charity;)
Thanks to Artisanal Foods for supplying the Rabbit!
Chef Chris Starkus was busy making his dish, Rabbit and Shrimp etouffee with chickpea crepes, paired with the Martaggio from David Arthur.
Chef Chris Conlon aka CHUNK and Chef Pat are plating their Bacon wrapped rabbit, cooked under a brick with a smoked rabbit and citrus lolipop served with mango chili to pair with the Sauvignon blanc from David Arthur.
Our Lovely judges for the event were, Chef Brian Howard of Comme Caat the Cosmopolitan; Xania Woodman, senior editor for SEVEN magazine; Joe Philips Master Sommelier; David, owner and wine makes of David Arthur Winery. I’d like to thank each of them for supporting the TRUCKS TOP and staying up after hours to be a part of the BOH BRAWL. Love ya.
It was a great night full of energy with lots of support from the FOH & the BOH staffs of each restaurants.
STK fam shot Chef Hopcraft;Trina, cocktail waitress with an attitude; Stacy STK Director of Operation ; The man himself David Arthur and Chef Howard of Comme Ca, neighbor to STK. I can’t forgot BRAD- behind Chef Hopcraft.
Chef Rick Moonen supporting Chef Starkus.
REMEMBER THE TRUCK STOP IS EVERY WEEK AT TOMMY ROCKERS!!!!!!!!!!!!!!!!!!!!!
Food trucks make a stop every Saturday to serve the industry late night. The BOH BRAWL is once or twice a month. You can follow me on twitter @sloppijos or @sntruckstop or follow this blog to know when the next Brawl is going to take place. Support your local food trucks, support your community and your local charities. Any feedback from the event is welcome, any fun ideas are welcome, email me jolene@sloppijos.com. Let’s keep the party going and give these chef a hour to express themselves after working all night long. Realize how amazing it is to have established hard working chefs work extra long and hard to create a community for our industry, it’s really super cool. Thanks to everyone that has been a part of the BOH BRAWL and come out to joins us on Saturdays at Tommy Rockers. I love you all!!
I have to thank the Food Trucks, REDNECK KITCHEN. COAST 2 COAST DELI. LOLA D’S KITCHEN. ROAMIN DOUGH & HAULIN BALLS.
NEXT BOH BRAWL SET FOR SEPTEMBER 15TH CHEF OF CIRCO is going against the chef of SAGE!!!!! is going to be ridiculous, mark my words. Now, Pass the information on.
XOXO