Premium Best Transport

09/28/2025

2343 likes, 23 comments. “ ”

05/08/2025

It is the right color

3613 likes, 106 comments. “say hello to the completed custom freightliner classic”

04/04/2025

Shiney Nine posted this shot. This thing was ridiculous. 1600 hours alone, to polish the rack!!

04/04/2025

10/29/2024

10/29/2024

Pretty cool new Peterbilt model 589

10/29/2024

10/29/2024

Giving me the itch to do some bull hauling

05/28/2024

WOULD ANYONE HERE ACTUALLY EAT VEGETABLE BEEF SOUP?
Ingredients:
1 ½ pounds beef chuck roast trimmed and cubed into ½" pieces
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
1 onion chopped
2 cloves garlic minced
6 cups beef broth
15 ounces canned tomatoes with juices
1 teaspoon Italian seasoning
2 cups potatoes cubed ½"
3 carrots sliced ½"
1 rib celery sliced ½"
1 cup green beans cut into 1" pieces
½ cup frozen corn thawed or canned
Instructions:
Season beef with salt & pepper.
Heat olive oil over medium-high heat in a large pot and add beef in small batches cooking until browned, about 2 minutes per side.
Add cooked beef back to the pan, reduce heat to medium and add onion and garlic. Cook 2 minutes more.
Add broth, tomatoes with juices, and Italian seasoning, scraping up any brown bits from the bottom of the pan. Bring to a boil, reduce heat, and simmer 45-65 minutes or until beef is fork-tender.
Add potatoes, carrots, and celery and simmer 15 minutes more. Add beans and corn, simmer 10 minutes more. (If you prefer softer beans, they can be added earlier).
Season with salt & pepper to taste and serve.