SCRUMPTIOUS SILVERADO

For Jason Jordan, the food isn't the only thing that's home-cooked

- Jered Korfhage

Corned beef hash and eggs, a shrimp boil in the Dutch oven, smoked brisket chili with bacon—it's not always the most healthy, but it's home-cooked.” While Jason Jordan might've been referencing the hearty meals he creates after a long day of wheeling with his family, for him, the food isn't the only thing that's home-cooked.

When Jason was in his early teens, it was his dad, Ed, who got him into wheeling. The two explored Nevada, Arizona, and other parts of the country in a home-built Blazer lifted high with 40-inch tires. When he was 18, Jason got his own '86 Chevy K2500 and fit it with a 4-inch lift, 37-inch HMMWV tires, and wheels to match—and the 4x4 projects kept flowing. There was a '68 CJ with a small-block out of a Chevelle and a Warn underdrive, a souped-up '78 Scout II, and more Jeep Cherokee XJs than Jason had fingers on his left hand. Every project was a do-ityourself project and he remained budget-conscious with his modifications.