Monthly Archives: April 2016

You’re not going turbo on us? With Mitsubishi you better bet!

Earlier this month at a Mitsubishi make conference with its dealerships the automotive companies announced that the next generation of vehicles with have a little more pep in their step.  The models will have completely updated turbocharged engines.  Leading the way is 1.5 liter turbocharged engines for the 2018 midsize crossover segment.  This should make the die hard Mitsubishi fans excited.  The brand was notorious for being an early adopter of turbocharging in the 1980’s and 1990’s and boosting sales during that time.

Mitsubishi, Motors, Turbo, Jim Shorkey, Jim shorkey mitsubishi

Dealers who attended the meeting said Mitsubishi showed images of the crossover that is slotted between the next generation Outlander Sport and Outlander.  Mitsubishi also told dealers that it may only sell 100,000 vehicles per year in the U.S. ,but it is the biggest and most profitable market for Mitsubishi.  Making the US ideal for investment.  Mitsubishi higer ups are considering a turbocharged 1.1 liter engine for the next generation of the Mirage and supcompact cars.  In addition to the 1.1 liter engine a larger turbocharged engine is being developed for the next generation of the Outlander three row crossover.

“They know we’re their best chance,” said Ryan Gremore, chairman of Mitsubishi’s dealer council and general manager of O’Brien Mitsubishi in Normal, Ill. “You put your resources where you get your best results.”

Jim Shorkey, Concept, mitsubishi

Don Swearingen, executive vice president of Mitsubishi Motors North America, told dealers that he and CEO Ryujiro Kobashi are traveling to Japan this month to advocate for the turbocharged engine in the Outlander. In an interview, Swearingen said Mitsubishi needs the boosted engine to move the Outlander upscale as fuel economy standards grow more stringent.

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5 Stonehouse Dishes You Have to Try!


Jim Shorkey Auto Group and Stonehouse have been working together on Stonehouse Idol for years.  One thing we have notice from the collaboration is the amazing quality of food they make.  In the Summer we BBQ’s from Stonehouse with amazing pulled and mac n cheese.  While talking to Christine the PR specialist she gave me the 5 dishes at Stonehouse you have to try!


Venison Chili

Venison Chilli

Made with all natural farm raised venison, roasted green chilis and Chef’s secret blend of spices it can’t be beat.


Ribeye Steak


We buy the highest grade Choice beef available that has been aged for 28 days.  then we dry age it in house for another 14 days to optimize and concentrate the flavor.  Every single one is hand cut here by our chefs, seasoned with our own house made Grill Rub and broiled to order at 1200F to seal in the flavor, then each is served with our Stone House Steak Sauce.


Pulled Pork Nachos

Jim Shorkey mitusbishi, Kia, stone house

An absolute house favorite of our regulars it’s a feast in itself.  Layered and stacked up with our famous cheese sauce, Memphis BBQ sauce, fresh made salsa, tortilla chips and everyone’s favorite Stone House Smoke House pulled pork


Bison Flank Steak

all natural farm raised American Bison!  The flank steak is marinated in our sweet and spicy soy sauce, seasoned and seared medium rare then sliced thin and served over stir fried brown rice and veggies



A Stone House Tradition for over 40 years!!  the closely kept recipe of beef, sausage, vegetables, the amazing marinara sauce, fresh pasta and loads of mozzarella and pecorino cheeses baked to perfection and then served as a huge portion is legendary!


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