BF Mods by Custom-Classic
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Just recieved my cc. Its a work of art , smaller than i thought , quality craftsmanship. I can hardly wait to use it. Only bf atty i have is a derringer thats been converted to bf , but it will wrk til i get my maker rsa. Thank you Corey
Any advice on a build that doesn't spit ?
Holy crap.. that looks like the real deal.. now if you make the Shack Stack.. hmmm..
Always liked dual 2.5mm 7-8 wraps 26g kanthal. SS I'd add a few wraps....each their own though....
Still get some spit back probably here or there....
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I usaly just use my derringers for tasting my diy stuff, the builds I put in them are just a basic 2id keeping the coil as close to the air holes as you can get them
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Woot!
Glad you got 'er, buddy!
In the Derringer, I know this'll come as a shock to some......
, I go with dual 26g NiChrome, 7 wraps, 2mm ID, wicked with Rayon. @EddieAdams , Please, oh please, post that recipe for dem sweet, sweet burgers!!!
IN-N-OUT Double Double Animal Style. Best burger from a fast food restaurant I've ever had... But your's look good too Eddie...
I took you for a Hardee's/Carl's Jr kinda girl
Ya know, cause their ads ooze with quarters and, well... they're really messy
We went camping this past weekend with 93 of our closest friends. The Evil One and I did up about 80lbs of pork butts in the smoker. It seemed to go over quite well [emoji3]
Before
And after
Master of Bassets...and not much else
Before
And after
Master of Bassets...and not much else
We went camping this past weekend with 93 of our closest friends. The Evil One and I did up about 80lbs of pork butts in the smoker. It seemed to go over quite well [emoji3]
Before
And after
Master of Bassets...and not much else
Nice butts
@EddieAdams , Please, oh please, post that recipe for dem sweet, sweet burgers!!!
Fake Shack sauce: (enough for 6-8 burgers)
1/2 cup mayo
2 dill pickle spears or 4 thick deli slices
1 tBs ketchup
1 tBs yellow mustard
1/2 tsP ground horse radish
1/4 tsP garlic powder
1/4 tsP Chipotle Tabasco
Blend until smooth in blender. Place in squeeze bottle if you have one. Do this first. I've been playing with this a little. Got it from seriouseats. Touched it up a little. It's close.
Ground beef: brisket, sirloin, chuck blend preferred, weight according to your needs.
My supermarket sells a brisket chuck blend. Just chuck 80/20 will do but, the brisket and/or sirloin make a big difference in taste. Almost a steak like taste.
Boston lettuce: a must. Not iceberg or romaine. Washed. Piece per burger
Ripe tomato: sliced.2 slices per burger
American cheese: land o lakes yellow tastes better but, any American yellow will do even the processed
Sandwich potato rolls
Kosher salt and pepper
Flat griddle: preferably cast iron but, any pan or griddle will do. I have the weber griddle. Worth it. Only way I'll ever do a burger.
Cooking oil: vegetable or canola to coat cooking surface lightly.
Sturdy metal spatula: to press patties flat.
1/4 stick butter melted: brush onto open inside up of rolls and broil briefly on baking pan. Keep your eye on them. Happens quickly. Light toasting. Not a necessary step. Makes a difference though.
Form beef into ovals. About the size of your cupped palms. Consider your hand size and buns obviously. salt top generously, bit of pepper. Over medium high(more towards high) heat place seasoned side down in oiled pan or griddle and press flat. Flat flat. salt and pepper the un seasoned top side. Cook until nice crust. Flip press and add cheese.
Sauce both sides of bun generously. Once cheese has melted, remove and place on bun. Top with lettuce and tomato,serve with additional sauce on side.
Delicious....
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Gigs, that looks fantastic.....
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