Truck of the Month
It’s bigger. It starts with a bigger wheelbase, which helps accommodate a bigger bed (7 more inches of floor space width over the 2018 model). There’s a bigger back seat in the four-door crew cab (3 more inches of legroom). There’s also more storage space in the back seat! THE ALL-NEW 2019 CHEVY SILVERADO 1500
The new 2019 Chevrolet Silverado 1500 is knocking on our door. Everyone at the Truck Center has been anticipating the new truck since it was unveiled earlier last spring. We know a lot of our customers are eagerly awaiting the truck too!
If you haven’t read about the 2019 Silverado, here are a few details that have people excited. It’s more fuel-efficient. For the 2019 model year, Chevy is introducing dynamic fuel management in the Silverado. This system directs cylinders to not fire in certain circumstances. As a result, it boosts fuel economy. In the new Silverado, it may be a boost of about 5 percent.
And with that bigger bed, Chevy decided to offer a power- operated tailgate option, meaning you can now open or close the tailgate with the push of a button — from the key fob or from in the cabin.
These details only begin to scratch the surface of the new 2019 Silverado. For more, check out Facebook. com/haretruckcenter, give us a call, or stop on by — we’d be happy to chat with you about this fantastic new truck!
On the diesel side of things, the turbo-diesel will have start/stop technology, which will also be a feature of the 6.2-liter V8. The truck is also being built using lighter materials. The hood, doors, and tailgate, for instance, are made of aluminum. When it comes to the V8 crew cab, the truck is now 450 pounds lighter than the 2018 model.
Ingredients:
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2 quarts water 1 cup kosher salt
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12 whole juniper berries
1/2 cup brown sugar
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2 bay leaves, crumbled
2 tablespoons saltpeter (potassium nitrate) 1 cinnamon stick, broken into large pieces
1/2 teaspoon ground ginger
2 pounds ice
1 teaspoon mustard seeds
1 5-pound beef brisket, trimmed
1 teaspoon whole black peppercorns
1 small onion, quartered
8 cloves garlic
1 large carrot, coarsely chopped 1 stalk celery, coarsely chopped
8 whole allspice berries
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Directions:
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1.
In a large stockpot, combine water, garlic, and all herbs and spices to make brine. Cook over high heat until salt and sugar are fully dissolved. Remove from heat and stir in ice. Once water temp reaches 45 F, place brisket in a 2-gallon zip-close bag, pour in brine to cover, lay flat in a large container, and store in fridge.
3.
Brine for 10 days, checking daily to make sure brisket is fully submerged and brine is stirred. After 10 days, remove brisket from brine and rinse under cool water. In a large pot, cover brisket, onion, carrot, and celery with water. Bring to a boil, then reduce heat to low and gently simmer for 2 1/2–3 hours. Remove, slice across the grain, and serve.
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Flowers Forward Gras
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