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The 11-14 AC systems are Huge pieces of crap, I've replaced the compressor hub 3 times, then it failed and snapped the belt, I have a replacement but Florida has been 100 degrees and I'm not working on it til winter..

Better all around car in every way if you ask me.

Cool... that's a little south of me.

It looks like 275/40/18 is the widest 18" that the Indy 500 come in, sorry.. https://www.tirerack.com/tires/tires.jsp?tireMake=Firestone&tireModel=Firehawk+Indy+500&sidewall=Blackwall&partnum=74WR8FHI5&tab=Specs

You wanna put crap Nittos back on? Hell No! I gave the 555's 2 chances never again..

Firestone Firehawk Indy 500. Just bought a set for my Cobra, fricken excellent tire, lots of other members here agree plus the price is very fair compared to Michelin/Bridgestone.

will the motor need to be completely disassembled/machined etc.. or can a new piston can be put in? Is the cylinder scored?

I wouldn't go with an intercooler with the stock motor, keep the boost under 10 lbs.

Congrats OP what brand tires (front&rear) are you running?

I'll take some photos of mine, it requires some cutting of the hose and an adapter fitting near the radiator inlet.

The Aussie 2002 was the same car as the 99-01 N/A, it's not supercharged

I agree with slo984now I used the Pro-Charger Crossover for mine, it was half the price of the Vortech.

One of SRV's & Double Trouble's epic live performances of Voodoo Child.

your not gonna see any significant RWHP gain with your mods from a tune. I'd pick up a used Diablo Predator, load the 93 tune, increase spark advance to 26-28 at WOT over 4K. Throw it on a dyno to see the A/F ratio and adjust fuel with the Predator accordingly. This will be within 10 HP of a...

And why is everyone listing AC/DC? they just toured with Axl the D-Bag on vocals...

Himsa Scars of Tomorrow

Well at least you sear it after...

See my post #27

I'm a Pittsburg Wagyu guy SO I would disagree with him, haha!

The marbled fat in Wagyu beef wouldn't lend itself to that type of cooking process for optimum results..

We get our Australian Wagyu from a vendor that deals directly with PGA Tour Pro Greg Norman. Greg Norman Signature Wagyu Beef - Wagyu Steak, Beef, Burgers, Hot Dogs The only dry aging we do for the menu is the bone in tomahawk ribeye, 32 oz. Not a huge fan of the flavor I prefer wet.

I'm not the owner, he's an older gentleman worth about $50 Million, no lie. And you can make a fricken skirt steak soft and tender, Wagyu is known for it's nutty buttery flavor, little more minerality. It's a great steak to pittsburg medium on a very hot cooking surface..

We wet age ours in house for 30 days with temps hovering around 40F.

Far left second from top looks even more snowflake marbled, I'd call that cut an A7.

My restaurant uses Australian Wagyu.