@jamescardealership: 🚗 1987 Chevrolet Monte Carlo SS 🔥 Full Price: $1,500 Down Payment: $300 Looking for a true American muscle car with modern performance? This 1987 Chevrolet Monte Carlo SS has been tastefully upgraded with a 5.3L V8 engine swap and a 5-speed manual transmission, making it an absolute blast to drive. With extensive modifications and a clean title, this Monte Carlo is built to turn heads wherever it goes. ✨ Vehicle Highlights: * ✅ 5.3L V8 Engine Swap * ✅ 5-Speed Manual Transmission * ✅ Rear-Wheel Drive * ✅ 45,000 Miles Shown (TMU) * ✅ White Exterior * ✅ Red Interior * ✅ Clean Title * ✅ Extensive Performance Modifications * ✅ Strong Running Engine * ✅ Smooth-Shifting Manual Gearbox * ✅ Excellent Classic Muscle Car 💰 Full Price: $1,500 💵 Down Payment: $300 🚚 Nationwide Shipping Available 💳 In-House Financing Available ✅ No Credit Check 📞 Call or Text: +1 (706) 551-2529 🌐 Website: JamesCarDealership2.com Don’t miss your chance to own this one-of-a-kind 1987 Monte Carlo SS. Classic styling, V8 power, and a 5-speed manual make this an incredible value. Contact us today to reserve it before it’s gone! 🏁🔥

James car dealership USA 🇺🇸
James car dealership USA 🇺🇸
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Region: US
Friday 03 July 2026 23:40:02 GMT
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curtismorgan748
curtismorgan748 :
No way that’s lie for the price
2026-07-04 05:27:19
1
big.soo34
BIG SOO :
I got that! how we ship and handle that machine?💯💯💯😳😳😳😳🥰🥰🥰🥰
2026-07-04 12:11:45
0
travanteproctor82
kero Proctor :
is it still available
2026-07-04 09:01:14
0
angleofwarcommane
angleofwarcommane :
for real what size block 350 327 305
2026-07-04 10:00:08
0
anthony.lavender22
anthonylavender128 :
ok I'll take it
2026-07-04 08:57:54
0
killerprodigy1kennel
Jigsaw Tha Jackel :
I want it
2026-07-04 12:17:17
0
tcthagreat1
Mr.BeatThaRoad 🛣️ :
🔥🔥🔥
2026-07-04 06:24:46
0
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Replying to @brittnasty13  PASTA SAUCE 🍝 Canning Recipe  from @ballcanning 🫙 {The canning book I used is linked in my Amazon.} INGREDIENTS  10lbs tomatoes, washed and cored  2 1/2c finely chopped onion  3 cloves garlic  1 1/2 tsp dried oregano  2 bay leaves  1 tsp salt 1 tsp pepper  1 tsp sugar  1/2 tsp red pepper flakes  Citric acid or bottled lemon juice  INSTRUCTIONS Wash and sort tomatoes, removing any bruised or discolored ones. Quarter 6 fresh tomatoes and place in a large stainless steel sauce saucepan. Bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly. While maintaining a boil and stirring to prevent burning, quarter additional tomatoes, adding them to the saucepan as you work.  Make sure the mixture continues to boil while you add, stir and crush the remaining canning tomatoes. When all tomatoes have been added, stir in onions, garlic, and spices. Return to a boil, stirring occasionally. Reduce heat to medium and boil stirring frequently until sauce is reduced by half and thickens slightly, about 2 hours. Prepare canner, mason jars for canning, and lids. Working in batches, press tomatoes through a fine sieve, food mill or Victorio strainer to remove skins and seeds. Discard skins and seeds. Return mixture to saucepan and bring to a boil over high heat, stirring frequently. Remove from heat.  Before filing each jar with tomato sauce, add lemon juice or citric acid to the hot jar in the quantity specified below: Pint: • ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice Quart: • ½ tsp Citric Acid or 2 Tbsp bottled lemon juice Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. #healthycooking #homemadefood #pasta
Replying to @brittnasty13 PASTA SAUCE 🍝 Canning Recipe from @ballcanning 🫙 {The canning book I used is linked in my Amazon.} INGREDIENTS 10lbs tomatoes, washed and cored 2 1/2c finely chopped onion 3 cloves garlic 1 1/2 tsp dried oregano 2 bay leaves 1 tsp salt 1 tsp pepper 1 tsp sugar 1/2 tsp red pepper flakes Citric acid or bottled lemon juice INSTRUCTIONS Wash and sort tomatoes, removing any bruised or discolored ones. Quarter 6 fresh tomatoes and place in a large stainless steel sauce saucepan. Bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly. While maintaining a boil and stirring to prevent burning, quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil while you add, stir and crush the remaining canning tomatoes. When all tomatoes have been added, stir in onions, garlic, and spices. Return to a boil, stirring occasionally. Reduce heat to medium and boil stirring frequently until sauce is reduced by half and thickens slightly, about 2 hours. Prepare canner, mason jars for canning, and lids. Working in batches, press tomatoes through a fine sieve, food mill or Victorio strainer to remove skins and seeds. Discard skins and seeds. Return mixture to saucepan and bring to a boil over high heat, stirring frequently. Remove from heat. Before filing each jar with tomato sauce, add lemon juice or citric acid to the hot jar in the quantity specified below: Pint: • ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice Quart: • ½ tsp Citric Acid or 2 Tbsp bottled lemon juice Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. #healthycooking #homemadefood #pasta

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