Today's tip: Poor man's exhaust
#1
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Today's tip: Poor man's exhaust
Being firearm deer season up here in the Great White North, it allowed me a reason to spend a couple of weeks with the split rear seat down to allow room for my shotgun. Now I've driven plenty with both rear seat sections down, and often with just the larger section down. But I believe I've stumbled on the best sounding combination - just the small section of the rear seat down. With Sport on, it just sounds fantastic! The best part is that the old quiet-as-a-vault personality easily returns by turning Sport off and tilting the seat back up.
Warning: Your fuel mileage will suffer due to routinely shifting at approx. 2x higher rpm than you normally do!
Flame on
Warning: Your fuel mileage will suffer due to routinely shifting at approx. 2x higher rpm than you normally do!
Flame on
#2
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Join Date: May 2006
Location: N.O.
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Cool tip! ........
Did you shoot anything yet? We took a sixty five year old out for his first deer hunt a few weeks ago. He made a great shot with a muzzleloader at over 100 yards. Nice 100+ lb Doe. I had the proud honor of bloodying up the old man real well since it was his first deer. Funny thing was he forgot what was on his face in all the excitement and we let him drive home like that ;-)
#4
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Re: Cool tip! ........
Evil - Season ended yesterday buckless However, we have plenty meat in the freezer as my 16-year old shot two bucks with his shotgun and a doe with his bow.
I removed all my gear from the RS4 last night, but I left the left rear sear down
I removed all my gear from the RS4 last night, but I left the left rear sear down
#5
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Re: Cool tip! ........
That is very impressive for a 16-year old. Please tell him I said congratulations and that he needs to give his OLD MAN some tips ;-)
#7
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McGyver - email your addy and I'll send you the best summer sausage you've ever had.
recipe:
8 pounds hand-trimmed venison
(Personally butchered - commercial processors don't have time to remove grisle and connective tissue)
1 pound maple bacon
1 pound hand-trimmed pork steak
(commercially available) suasage spice mix
3 tablespoons liquid smoke
meat curing mix
grind meat then mix ingredients. Press into tubes and cook at 210 degrees for 2.5 hours.
8 pounds hand-trimmed venison
(Personally butchered - commercial processors don't have time to remove grisle and connective tissue)
1 pound maple bacon
1 pound hand-trimmed pork steak
(commercially available) suasage spice mix
3 tablespoons liquid smoke
meat curing mix
grind meat then mix ingredients. Press into tubes and cook at 210 degrees for 2.5 hours.
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#8
AudiWorld Super User
Thread Starter
Re: Cool tip! ........
Evil - I just read your reply to my son and he got a good laugh! He hunts very differently than me. He uses (several) tree stands, scent blockers, grunt calls, rattles antlers, etc. I just go out and sit quietly. That second buck was 200 yards moving away from my son and he used a grunt call and got the buck to turn around and charge right under his tree stand. He claims he would rather forget his arrows than his rattles!
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