[Rodger]

Transfer Switch?

[Rodger]

We picked up our coach 1035 at Marathon Coach in Oregon early 2017 and to our big surprise the coach parked next to 1035 in the service bay was coach 0724..

Thats our former 2001 Marathon XL-II I have not seen in ten year..

Pretty special for us.

Here is a picture of the blue 0724 and our 1035.

[Rodger]

Hi Jon,

Actually the tires are wearing evenly. The only issue that I have seen is the air bag lower plate seems to be a little forward of the upper. I forgot to ask the tech about that.

[Rodger]

Typically low refrigerant pressure opens the circuit that powers the compressor clutch or compressor. I would put the gauges on the system before spending too much time chasing a problem that might not exist.

Any AC shop can check pressures, or with what Harbor Freight charges for a set of gauges it might be cheaper to just buy your own. I have my own and with all the places I have AC or refrigeration now they are worth their weight in gold.

[Rodger]

.

The “back strap” rolls look great…We do not cook venison much but use Quail breasts… great appetizers.

For the discussion:

As a recipe that some may not have seen:

We take a pork loin of about three to four pounds and cut it rather differently. Using a long serrated knife, we begin to cut lengthways in a manner that will in essence “peel” the loin into a flat piece of meat.that will end up being about 1/2 inch thick when laid out flat on a butcher block…OR easier said is to “butterfly” the meat if easier. The end result will be the same. We then place wax paper over the “laid out” meat and pound it with a meat hammer to tenderize the meat.

At this point, feel free to dust the meat with a seasoning of your choice… we use Paul Prudhomme seasoning.

We add three things to this at this point.:

1.) We cut up suffcient andouille sausage in small pieces and saute’ them until reasonably cooked.(about one pound will do it).

2.) We then boil 3/4 to 1 pound of smaller peeled schrimp.

3.) We then have available a cheese of choice (1/2 to 3/4 pound). We use shredded Pepperjack cheese.

These ingredients are then spread over the pork evenly.

Then …roll the meat into a roll beginning at the wider end of the meat. Try to leave the “seam side” down…the reason will be clear. Dust again with seasoning before the next step.

The next part will send you to the Doctor.. We “spral” wrap the entire roll in bacon….overlapping the ends of the bacon pieces…. (use toothpicks to hold the bacon and meat in place until you place the meat on the cooking tray). Do not cover the meat.

Pre warm an oven to 350 degrees and place the meat in the oven to cook for about 30 to 40 minutes. Raise oven temperature to 400 degrees for twenty to thirty minutes to crisp the bacon… check with a tep gauge to assure it is getting properly cooked….but do not overcook.

Take out of oven and allow to rest…

I always cover the meat with foil… I never allow any meat to be uncovered, even if it is sliced. As we all know, meat can dry out in 3 to 5 minutes….and pork is as bad as any meat about this…

When ready to serve, cut the meat into slices according to desire. A 3/4 slice is a solid serving.

Pork always is dryer than I think it will be…so we use side dishes to make up for the dryness. Something like sauteed squash and onions in a spiced butter sauce seems to compliment the process.

Hope everyone finds this to be of interest.

Can’t wait ’til we start talking about steaks and beef…

Best,

Pres and the Lady…

[Rodger]

I don’t have an overide button on my CC. The only addon I have is a switch on the floor. Not knowing what was going on, i failed to engage it (if it is the override). I still feel safer knowing that when I get the warning lights, I can head over as soon as I can. I can replace an engine but may not survive a rear collision.

[Rodger]

No Dale I have not had the pleasure to meet the man , maybe one day

[Rodger]

Welcome Steve. Looking forward to meeting you some day.

[Rodger]

Tom….

Where are you suffering there in Naples?

Must be tough! The picture certainly makes it look rustic and uncomfortable.

ty

[Rodger]

Good job driver Bernie……you are my hero today.

Can’t say enough good things about the members of PC. No other web site has members that go out of there way to help Prevost owners

[Rodger]

Love those bright LED’s Al! Looks great!

[Rodger]

Tom,

Ok We accept… does that mean I get to wear the big chilli hat ? We will do some checking and suggest some dates…

Bill

[Rodger]

John,

PS – Take the time to do the National Bison Range, about an hour south of Polson. Takes about 2 hours by car, but well worth it. Lot’s of animals to see.

[Rodger]

Ronald,

That is a project that you must have debated about for some time. I would guess few of us would take on that project….Including myself. Pictures really tell a story.

Several levels above train horns.

AL

[Rodger]

What DDEC do you have DDEC 2 or is it a DDEC 3