@davisbuilt2gs: I appreciate the chance to FINALLY get one of my favorite rigs into the gold lot and I can’t thank @Blake Fitzgerald enough for the way he handled things this time! This will forever be my all time favorite show and I hope to one day have my own booth in there!

davisbuilt2gs

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Tuesday 07 April 2026 16:16:48 GMT

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Comments

Overlord.media :

Congrats you deserve it. One of the only trucks to truly needs to be gold lit approved.

2026-04-07 16:30:57

15

Daniel li :

Billet frame for the mirrors? Crazy work

2026-04-08 13:20:46

3

CA$H :

Goals brothaa, great work👌

2026-04-09 19:04:58

2

Braden :

Following to support🤝 after scanning the page, you deserve it bro. Keep keepin it real🤙🔥

2026-04-24 03:06:15

1

Noah🦆 :

now this is the kind of truck i like seeing be approved well done!

2026-04-08 04:34:18

3

user6495337976004 :

Steering linkage switch to t style

2026-04-08 05:44:03

2

Hathaway24v :

Definitely deserved

2026-04-07 17:30:17

4

turnrightatthe9 :

Hell yeah

2026-04-08 04:38:43

2

Jen 🐐🌻🎱🤎 :

So deserved 🫶🏼🫶🏼

2026-04-07 17:18:04

3

Capt. Matt :

Hell yea if anyone deserves it it’s you cuz

2026-04-10 02:23:42

2

Voss Garage :

Well deserved brother 👊🏽

2026-04-07 20:48:06

3

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Spicy Chinese Napa Cabbage Salad 🥬🌶️ A crunchy, refreshing Chinese-style cabbage salad with fresh vegetables, cilantro, and a savory, tangy garlic-chili dressing made with aromatic hot oil. Servings: 3–4 Ingredients For the Salad ● 2 mini Napa cabbages or 1 large Napa cabbage, thinly sliced lengthwise ● 1 tbsp salt, for softening the cabbage ● 1 large carrot, julienned ● ½ red bell pepper, thinly sliced ● 3 tbsp fresh cilantro, chopped For the Spicy Dressing ● 2–3 tbsp soy sauce ● 2 tsp rice vinegar ● 1 tsp sugar ● ½ tsp chicken bouillon powder ● 3–5 garlic cloves, minced or thinly sliced ● ½ tsp dried red chili flakes or 1 fresh red chili, finely chopped ● 1 tsp chili powder or gochugaru ● 3–4 tbsp neutral oil (avocado, vegetable, or canola oil) Instructions 1. Prepare the cabbage: Wash and thinly slice the Napa cabbage lengthwise into long strips. 2. Salt and soften: Sprinkle with salt, toss well, and let sit for 15–20 minutes until softened. 3. Rinse and squeeze: Rinse thoroughly under cold water to remove excess salt, then gently squeeze out as much water as possible. 4. Prepare the vegetables: Julienne the carrot, thinly slice the red bell pepper, and chop the cilantro. 5. Combine the ingredients: Place the cabbage, carrot, bell pepper, and cilantro in a large heatproof bowl. Add the garlic, chili flakes (or fresh chili), chili powder, and chicken bouillon powder on top. Pour in the soy sauce, rice vinegar, and sugar. 6. Heat the oil: Heat the neutral oil in a small pan until hot but not smoking. Carefully pour it directly over the garlic and chili mixture to release their aromas. 7. Toss the salad: Mix everything thoroughly until the vegetables are evenly coated with the dressing. 8. Serve: Enjoy immediately or refrigerate for 15–20 minutes to allow the flavors to develop. Tip: Adjust the chili to your preferred spice level. Taste before adding any additional salt, as the soy sauce and chicken bouillon already contain sodium. #chinese #salad #usa #napacabbage #food

Spicy Chinese Napa Cabbage Salad 🥬🌶️ A crunchy, refreshing Chinese-style cabbage salad with fresh vegetables, cilantro, and a savory, tangy garlic-chili dressing made with aromatic hot oil. Servings: 3–4 Ingredients For the Salad ● 2 mini Napa cabbages or 1 large Napa cabbage, thinly sliced lengthwise ● 1 tbsp salt, for softening the cabbage ● 1 large carrot, julienned ● ½ red bell pepper, thinly sliced ● 3 tbsp fresh cilantro, chopped For the Spicy Dressing ● 2–3 tbsp soy sauce ● 2 tsp rice vinegar ● 1 tsp sugar ● ½ tsp chicken bouillon powder ● 3–5 garlic cloves, minced or thinly sliced ● ½ tsp dried red chili flakes or 1 fresh red chili, finely chopped ● 1 tsp chili powder or gochugaru ● 3–4 tbsp neutral oil (avocado, vegetable, or canola oil) Instructions 1. Prepare the cabbage: Wash and thinly slice the Napa cabbage lengthwise into long strips. 2. Salt and soften: Sprinkle with salt, toss well, and let sit for 15–20 minutes until softened. 3. Rinse and squeeze: Rinse thoroughly under cold water to remove excess salt, then gently squeeze out as much water as possible. 4. Prepare the vegetables: Julienne the carrot, thinly slice the red bell pepper, and chop the cilantro. 5. Combine the ingredients: Place the cabbage, carrot, bell pepper, and cilantro in a large heatproof bowl. Add the garlic, chili flakes (or fresh chili), chili powder, and chicken bouillon powder on top. Pour in the soy sauce, rice vinegar, and sugar. 6. Heat the oil: Heat the neutral oil in a small pan until hot but not smoking. Carefully pour it directly over the garlic and chili mixture to release their aromas. 7. Toss the salad: Mix everything thoroughly until the vegetables are evenly coated with the dressing. 8. Serve: Enjoy immediately or refrigerate for 15–20 minutes to allow the flavors to develop. Tip: Adjust the chili to your preferred spice level. Taste before adding any additional salt, as the soy sauce and chicken bouillon already contain sodium. #chinese #salad #usa #napacabbage #food

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