
July 21, 2020
44-min
Episode 71
A lot of guys in the racing word know about Holbrook Racing Engines; the name is synonymous with big power. Following in the tracks of his legendary father Carl – the original Captain Cobra Jet – Chris Holbrook has perpetuated the family pedigree with a slew of awards and a reputation as being the guy you don’t want to line up against on the drag strip!
MORE EPISODES
238. Getting a Lift
Having a lift in your shop or garage was once something people could only dream about. Today they are not only readily available but also quite affordable, and come in a variety of shapes, sizes, and configurations for a host of applications. Mark Israel of Atlas Automotive Equipment joins the guys for an in-depth tutorial on the features and benefits of 2-post, 4-post, scissor, and motorcycle lifts. “One of the biggest, baddest, coolest tools you could have is a lift,” raves Kevin, “and at a really attainable number.”
237. Quality Seat Time
Ross Berlanga of TMI Products joins the guys to discuss a real pain in the butt for drivers: uncomfortable seats. It may be a little-known fact that outside of paint, high quality upholstery is one of the bigger costs you can incur on a car, and as Willie notes, “Nothing changes the game like getting that seat when it’s fit right, that you feel secure in.” From the virtues of molded foam vs. cut foam, to demystifying low back seats and converting truck benches to buckets, get ready to learn everything you ever wanted to know – and then some – about seats!
236. The Einstein of Additives Bids Farewell
On the eve of his retirement from Hot Shot’s Secret, Chris Gabrelcik joins the guys for one final conversation, touching on how best to prep and store the toys of summer, and busting some longstanding myths on the longevity of engine oil that’s been left sitting for months on end. “There’s no reason to not use a fuel additive always… not only do they clean out the system and lubricate it, they also make the storage much better because they have fuel stabilizers that keep it fresh for two years.”