In episode 6 Adventure is afoot as Mark makes plans to attend the 2021 Biltwell El Diablo Run, talks about some of the messed up shit he's seen at night in the Mojave desert of southern Nevada and puts down some mileage on his long suffering Dyna.
Bill interviews Mauro Manente and Mikey Lopez about their experience traveling the desolate roads of the Baja Peninsula and the trials and tribulations of organizing a trip through this unforgiving desert region.
Mike speaks about the origin of his 47 industries rigid scrambler build, his harrowing 2019 Motorcycle crash on the road to the last EDR and why he's the most death proof motherfucker on two wheels. Along the way we'll hear his exciting account of flying shoes, improvised emergency roadside repairs and gas station first aid.
Mauro discusses putting together a survival tool roll, the power of gorilla tape, his much loved 1982 Harley Davidson Shovelhead FXR and newer Dyna Low Rider S.
In his closing statements Mark reminds us to take a chance on life and not be afraid to gamble with death.
Recipe for Mexican Street Tacos (They've been places and seen things that can't be unseen)
Skill Level: Easier then yo mama
Course: Lunch, Dinner
Calories: a few...
Serves: 6 People
INGREDIENTS:
2 tablespoons reduced sodium soy sauce
2 tablespoons freshly squeezed lime juice
2 tablespoons canola oil, divided
3 cloves garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut into 1/2-inch pieces
12 mini flour tortillas, warmed
3/4 cup diced red onion
1/2 cup chopped fresh cilantro leaves
1 lime, cut into wedges
INSTRUCTIONS:
1. In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
4. Serve steak in tortillas, topped with onion, cilantro and lime.