Monday, June 23, 2014

2015 Chevrolet Silverado 1500 Tows Up To 12,000 Pounds

Elizabeth City, NC – Even as it transitions to new tow ratings based on SAE J2807 Recommended Practices, the 2015 Chevrolet Silverado 1500 will remain one of the strongest pickups available in the Elizabeth City area. In fact, even with the new ratings, the 2015 Silverado will continue to offer an available 12,000-pound maximum trailer weight rating.
“The 2015 Silverado was engineered from square one to be a stout, sturdy machine that’s incredibly capable for towing,” said Terrance Whidbee from Performance Chevrolet. “That the 2015 Silverado is still able to deliver incredible tow ratings even after recertification with SAE’s stringent standards is testament to its strength.”

The 2015 Silverado 1500 will be available with a number of features engineered for serious towing. The optional 6.2L EcoTec3 V-8, available later this fall, will offer 420 horsepower and 460 lb-ft of torque, making it the most powerful engine offered in any light-duty pickup. Like other EcoTec3 engines, it combines proven performance with advanced fuel-saving technologies, and can seamlessly switch to four cylinders to improve efficiency in light-load driving.

The available NHT Max Trailering Package includes a 9.76-inch rear axle, heavy-duty rear springs, revised shock tuning for increased control, enhanced cooling, and an integrated trailer brake controller. Also included is an automatic locking rear differential, trailer hitch, and bumper-mounted 4- and 7-pin connectors.
Combined, the 6.2L EcoTec3 V-8 and max trailering package will give the 2015 Silverado 1500 2WD double-cab a 12,000 pound trailer weight rating.  The comparable 4x4 version will have a trailer weight rating of 11,900 pounds.
Silverado’s standard 4.3L EcoTec3 V-6 and available 5.3L EcoTec3 V-8 also will offer significant towing capability for 2015, with maximum available trailer weight ratings of 11,200 pounds for the 5.3L V-8 and 7,600 pounds for the V-6.
As always, customers need to determine the appropriate vehicle and trailering capacity for their particular situation, including the curb weight of their specific vehicle, the number of passengers they will actually carry, the actual tongue weight for their combination, the amount of cargo in their vehicle, and the weight of the load they plan to tow. Towing experts at Performance Chevrolet are ready to help customers find a truck that suits their needs.
Regardless of engine, cab, or bed selection, the foundation of all 2015 Silverado 1500s is a fully boxed high-strength steel frame. Extensive use of high-strength steels in the frame and body structure also contributes to a quieter interior and more solid feel, and helps Silverado earn a 5-Star Overall Vehicle Score for safety in the newest government crash tests. Government 5-Star Safety Ratings are part of the U.S. Department of Transportation’s New Car Assessment Program.
2015 Silverado 1500s will be available starting later this summer, with full availability in Q4 of this year.
If you're ready to enjoy summer in the season's best pickup truck that is perfect for both work and play, come see us at our Columbia Area Chevrolet Dealer to take the 2014 Chevrolet Silverado for a test drive and check out ourNew Chevrolet Cars. Perry Auto Group has two dealership locations at 1005 W. Ehringhaus St, Elizabeth City, NC, 27909 or 1001 Halstead Blvd Elizabeth City, NC 27909
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Thursday, June 12, 2014

2015 Corvette Z06 Rated at 650 Horsepower

2015 Corvette Z06 Rated at 650 Horsepower
Elizabeth City, NC – It’s official: when the 2015 Chevrolet Corvette Z06 arrives at Performance Chevrolet later this year, it’ll deliver a staggering 650 horsepower, and 650 lb-ft of torque, making it the most powerful production car in Chevrolet’s history.
“The 2014 Corvette Stingray raised the bar for the Corvette by delivering incredible power and performance,” says Terrance Whidbee of Performance Chevrolet, “but the new 2015 Corvette Z06 takes things to new levels. With 650 horsepower on tap, the Z06 promises to deliver the sort of performance few cars – including some rather exotic competitors – can match.”
The 2015 Corvette Z06’s supercharged 6.2-liter LT4 small-block V-8 is officially SAE certified at 650 horsepower at 6,400 rpm, and 650 lb-ft of torque at 3,600 rpm. Low-end torque, important for launching quickly off the line, is plentiful. Just off idle, the LT4 delivers 457 lb-ft of torque, while 90 percent of its peak torque (592 lb-ft) is delivered from 2,500 - 5,400 rpm.
With this sort of power on tap, the 2015 Z06 is the most powerful production car ever built by General Motors. Not only does the new Z06 deliver 145 horsepower and 180 lb-ft more than the previous generation model, it also bests the renowned C6 Corvette ZR1 by 12 horsepower and 48 lb-ft of torque.
The new 2015 Z06 also outguns many exotic sports cars from around the world. The LT4’s peak power ratings trump the Porsche 911 Turbo S by 90 horsepower and 134 lb-ft of torque. Further, The Z06 delivers 28 percent more torque than the 6.3-liter -liter V-12 found in the Ferrari F12 Berlinetta, and delivers that power much lower in the rev band.
Because the LT4 is derived from the same Gen 5 small block foundation used to create the LT1 found in the 2014 Corvette Stingray, the 2015 Corvette Z06’s LT4 engine is one of the smallest and lightest 650-hp engines in the industry. The LT4 gains several unique features designed to support its higher output and the pressures created by forced induction, including titanium intake valves, forged steel connecting rods, forged aluminum pistons, and special heavy-duty aluminum cylinder heads.
The 2015 Corvette Z06’s LT4 V-8 will be assembled at the new Performance Build Center at GM’s Bowling Green Assembly Plant along with GM’s Tonawanda engine plant in New York. Z06 customers will be able to pair the LT4 with either a standard seven-speed manual transmission or an all-new, paddle-shift eight-speed automatic – the first ever offered in a Corvette Z06.
The 2015 Corvette Z06 goes on sale at Performance Chevrolet in the fourth quarter of 2014. If you are in the market for a new Chevy, Performance Chevrolet is your Chevy Dealer near Outer Banks, NC!
Perry Auto Group offers a wide variety of new Chevy, Chrysler, Dodge, Ram and Jeep cars, trucks, SUV’s and crossovers. Call us at (252) 338-9100 or stop in to one of our two dealership locations at 1005 W. Ehringhaus St, Elizabeth City, NC, 27909 or 1001 Halstead Blvd Elizabeth City, NC 27909 and check out our great Used Car Inventory.

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Saturday, June 7, 2014

10 Best Practices For Grilling

10 Best Practices For Grilling
 Elizabeth City, NC - While the first official day of summer isn't until June 21st, you're more than likely to kick off the summer with some celebrations before then. We don't know about you, but we're ready to let the good times roll! As your backyard BBQ gets underway, make sure you stay safe and follow these 10 Best Practices for Grilling.
1. Use Heat Zones
One of the mistakes people make when grilling is not properly setting up the grill.  If you find yourself with overcooked or undercooked meat, try setting your grill up using zones instead of just dumping in the charcoal or turning all the gas knobs to high.
Setting up your grill in two or three heat zones will give you far more flexibility when it comes to creating a delicious outdoor-cooked meal.  Having, at the minimum, a hot side and warm side, you’ll be able to control how fast your food cooks and control flare-ups.
Think of your grill as an oven, and use it just like restaurant chefs do.  Sear your meat on the hot side, and then move it to the cooler side of the grill until it reaches the desired doneness.
Try the Reverse Sear Method of Grilling
If you have trouble cooking your meat to the proper doneness, give the “reverse sear” method a try.  With the “reverse sear,” you start with your meat on the cooler side, or “indirect” side, of the grill.  With the grill covered, cook the meat until it reaches 10 to 15 degrees below the final doneness you want. Immediately move the meat over to the hot side of the grill and sear the meat a couple of minutes on each side.
 Searing the meat will give you the deep flavor of caramelized meat everyone wants. It will also raise the temperature another 10 degrees or so.  The final few degrees to desired doneness will come during the time you let the meat rest before carving and serving.

*Resting: Allowing the hot meat to cool to about 120 degrees to 125 degrees. 

2. Start With Clean Grates
Contrary to what your father may have told you when you were younger, dirty grill grates do not mean more flavor.  Crud on your grill grates is not flavor—it’s just crud.  Clean your grill grates.
It doesn’t matter if you clean them after you finish grilling for the night or before you grill your next meal.  What matters is that you clean them.  Check out our tips on how to clean your grates. (link to article below, How to Clean Your Grates)
3. Oil The Meat, Not The Grates
If you’ve taken good care of your grill grates and they are properly seasoned, you don’t need to oil them before you cook your meat. Personally, I prefer to treat my grill grates the same way I treat my cast iron cookware. Clean them after use, and then apply a thin coat of oil. This keeps them properly seasoned.
What happens when you try to apply oil or cooking spray to a 600+ degree grill? Yep, it smokes like crazy. That’s because the oil is burning. That defeats the purpose of oiling the grates and makes your food taste bitter.
When oil reaches its smoke point it stops being a lubricant. By putting a high smoke point oil, like olive oil, on your meat it increases the smoke point and helps keep the food from sticking.
Olive Oil - High Quality, Extra Virgin
Olive Oil - Virgin
Corn Oil - Refined
Peanut Oil - Refined
Safflower Oil - Refined
Sunflower Oil - Refined
Canola Oil - Semirefined
Olive Oil - Extra Light
Canola Oil - Refined
Avocado Oil
I know this is contrary to almost everything you’ll read
on the internet, but trust me—this is the best way to go.
4. Pre-Heat The Grill
Your grill is a lot like your indoor oven. You don’t use the oven without preheating it; don’t use your grill without preheating.
Preheating your grill serves two purposes. First, it provides a stable heat from which to start cooking. Having a properly preheated grill means you don’t have to worry about what happens as the grill heats up. And, it certainly won't help your ability to sear the meat.
Second, and most importantly, preheating your grill will help keep the food from sticking. Have you ever tossed meat into a cold pan on the stove and then tried to turn it over. Doesn’t work very well, does it?
5. Get Everything Together First
Using the French term Mise en place might sound a little out of place around the backyard grill, but the translation will make your outdoor cooking experience that much easier. In English, Mise en place means “everything in place.” 
Having everything together and ready to use when you start cooking will not only decrease your cooking stress level, but it will also decrease the amount of burnt food you end up with.
6. Leave It Alone
The next time you preheat the grill and toss the meat on, remember one thing: “If you’re looking, you’re not cooking.” Put your food on the grill and let the heat do the work. 
If your grill is properly set up, meaning your grates are clean and your meat is oiled, the meat will let you know when it’s time to turn over. The meat will actually release from the grill. If it’s still stuck, it’s not time to turn over. 
A special “leave it alone” note for when you cook hamburgers: For all that is good in the world, don’t squish all the juices out of the burger with your spatula when you turn the patties over. That juice you just squeezed out onto the charcoal is flavor!
7. Sauce Last
BBQ sauce is a condiment!  You don’t put mayo, mustard or ketchup on your burger while it’s cooking, do you?  Why would you put the BBQ sauce on before it’s ready to serve?  You shouldn’t.
Today’s BBQ sauces are full of sugar. Whether it is high fructose corn syrup or natural sugars found in tomatoes or other ingredients, the result is the same. No matter the source, sugar burns.
Don’t sauce your meat until 10 minutes or so before it’s done. Two light coats, five minutes apart, is much better than one thick coat. You want the sauce to adhere to the meat, or “set” instead of burning. Nothing tastes worse than burnt BBQ sauce.
Another option is to cook your meat without sauce and serve the BBQ sauce on the side as a condiment. Let your guests decide how much sauce they want.
8. Keep Everything Clean
Every year thousands of people get sick from bacteria they picked up during an outdoor cookout. Keep your grilling area clean.  Wipe up spills as they happen. And most importantly, don’t let cross-contamination be a factor in someone getting ill. Don’t use the same tools to handle chicken that you used on beef or something else.
Contrary to popular belief, cooking your food does not “kill the germs.” Making sure you lessen the chance of germs is a much better course of action. Clean, clean and clean again. And, use anti-bacterial wipes whenever possible. Better safe than sorry is the best advice.
9. Use The Right Tools
Have you ever had your grilled fish fall apart when you turned it over? It’s probably because you tried to turn it over with the same spatula you used to flip your burgers. Big, giant spatulas are for flipping big, hardy things. Fish needs to be turned over delicately, and for that you need a fish spatula.
Big spatulas for burgers, fish spatulas for fish, and tongs for steaks are just a few of the tools you need. If you use the proper tools, it will make life so much easier for you around the grill.
10. Let It Rest
During the cooking process there are two resting periods for your meat. The first is when you take the meat out of the refrigerator. Let the meat rest on the counter until it is at room temperature before putting it on the grill. You can even season it at this point and let the seasoning work it’s flavorful magic while it comes up to room temperature.
The second and most important resting period is after the meat is cooked. Letting your meat rest for 5 to 10 minutes after removing from the grill will allow the juices to set inside. This will keep the juices from running out all over the the cutting board. Even a rare steak will leave a minimum amount of juice on a plate if properly cooked and rested. Let it rest…

We hope these tips will help when you fire up the grill this summer! If you are ready to kick off the summer with a brand new grill but need a bigger vehicle to haul it, check out the brand new 2014 Chevy Silverado! Perry Auto Group has two dealership locations at 1005 W. Ehringhaus St, Elizabeth City, NC, 27909 or 1001 Halstead Blvd Elizabeth City, NC 27909.

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