Kustom_FX

This is the one I'm looking into... 10x20 EZUP I'm pretty sure this is the same one that Dave @ Innovative uses as well.

I use mine now for stuff like patio furniture and my tool boxes. It never touches my paint anymore.. I did a taped off test area and was AMAZED what it did damage wise. I wish I had taken pictures of that.. To each their own thought.

You know bottle pumps would be cool, if I was not clumsy.. I already have gone through about 1/2 of the dozen or so extra sprayers I bought.. Now you all want me to have pumps I can break? I though we were friends!

SVRT FOR THE WIN!!!! Never cease to be amazed by this company's products, customer service and employees! 110% Satisfied as always!

Is there a sign up sheet for said texts? :drool:

Spoken from the mouth of experience! Seriously thought my dirty squeaky friend is 110% correct.. I do 2-3 bucket wash, DS & MFDT, and hit it with a bit of Blaster Sidekick for good measure.. I was a skeptic about the Blaster, but one use and I'm a believer! So yea, 2 bucket, DS & Towel, and if possible Forced Air.. and your golden

I like warm to wash and rinse when its cold. When its 80°+ I like cold.. I have to replace my outside faucet so when I do, I will be adding a blend valve at the same time. I've seen a few places where up to 90°F 35°C is what people use so I'm good with that.

bonus!!!

Swell Mook! Just a swell job! (Swell? WTH? I blame Dylan and the old gas station photos I saw before this post!)

The SS has always gotten 93 from Shell since I got it.. one day a buddy put gas in it for me.. it ran like crap so I accused him of putting in low grade.. no he said he didnt.. he used BP.. unreal how bad the idle was.. bottle of Lucas & another tank of Shell and was good to go. I have a customer who has a BP and tells me not to buy his gas!!

back when service station meant something.. now they are gas & goes.. Thanks for sharing Dylan!

wowza! thats face melting right there!

Yep, 4 bucket use for me: 2(3 for already corrected) for paint 1 for wheels, 1 for engine

Paleo would only need to swap the skim for heavy cream, the pasta for spaghetti squash, the meat is whatever you want it to be.. I like turkey so I would leave that! Thanks James going to make this up this weekend!

Oh yea I could Paleo convert that with ease.. NICE!

Kustom's Bourbon Glazed Pork Tenderloin This is a family favorite and requested every summer holiday! Its may seem daunting but its really not and the flavor will have you craving to make it again and again! To enhance the smokey flavor in this pork tenderloin recipe, consider using some smoking wood in your grill. Hickory, Mesquite and especially Apple woods all add a savory, aromatic aroma and flavor to the glaze if you add it to your charcoal or wood just before throwing the pork tenderloin on the grill. Be sure to cover the grill as much as possible to hold in that great smoke to fully permeate the meat and glaze. Ingredients: 1 - 1-1/2 lb pork tenderloin For the Spice Rub: * 2 tsp sweet paprika * 2 tsp dark brown sugar * 2 tsp coarse Sea Salt * 1 tsp mustard powder * 1 tsp black pepper * 1/2 tsp garlic powder For the Bourbon Glaze: * 4 tbsp unsalted butter * 4-6 cloves garlic, minced * 4 tbsp Bourbon (We used Knob Creek, but any decent Bourbon will due) * 4 tbsp dark brown sugar (for Paleo eaters I used Coconut Crystals * 2 tbsp Dijon-style mustard * 1/2 tsp ground cinnamon * 1/4 tsp ground cloves * Salt and pepper to taste ~ You want a fairly decent amount to offset the sweetness. Instructions: 1. Mix the spice rub ingredients (salt, sugar, paprika, pepper, mustard powder and garlic powder in a small bowl and mix thoroughly. 2. Pour the spice mixture over the pork tenderloin and rub into all its surfaces. Cover and marinate in the refrigerator at least 1 hour, up to 4 hours. (I usually let mine site 4-6 hours) 3. Meanwhile, prepare the glaze by melting the butter in a sauce pan over medium heat and adding the minced garlic. Cook about 1 minute. 4. Add the Bourbon, sugar, mustard, cinnamon and cloves and continue to simmer briskly over high heat, stirring almost continuously until it is thick and syrupy, about 2 to 4 minutes. Remove from heat and add salt and pepper. It should be well seasoned for the saltiness to stand up to the sweetness. Pour into a bowl and set aside. 5. Get a hot grill or fire pit started and grill the tenderloins over high heat, turning occasionally until golden brown and cooked through. After the surface is seared a bit, baste the tenderloin on all sides with the Bourbon glaze repeatedly until all the glaze is used up during the final 5 to 10 minutes of cooking. This will take 3 to 4 minutes per size, about 12 to 15 minutes total depending on the heat of the grill and the size of the tenderloin. The internal temperature should be close to 160. Note that pork tenderloin is generally fairly small and thin, so it can overcook quickly. Try to avoid overcooking to maintain moisture and juiciness in the meat! (we used a charcoal separator as too cook it after searing over indirect heat, the glaze is sugar and hence will burn very easy) 6. Note: the smoky, sweet flavor of the glaze can be augmented nicely by smoking woods. If you want, add some hickory, mesquite or apple smoking wood chips or chunks to your fire shortly before cooking the pork. Try to cover the grill with its lid during most of the cooking to hold in all that yummy, aromatic smoke! 7. Transfer to a cutting board and let rest for a few minutes under aluminum foil. 8. Slice into thin medallions on the diagonal and serve. If there is extra pan drippings and glaze it can be spooned over the meat. Heres the tenderloin washed, patted dry, with the seasoning for the dry rub Heres the rub all blended together, just use a fork and blend until the brown sugar is all broken down. Heres the rubbed up tenderloin before I wrap it up in Press-N-Seal for its 4 + hour nap in the fridge These are all the ingredient for the Glaze ~ Mouth was already watering Here is what your glaze should look like while it cooks up, nice and thick!! After its nap in the fridge, all that coarse salt has done its job and got this thing flowing with natural juice Searing both sides on a hot grill is important to seal in the juice and flavor of the dry rub This is what it will look like after some time on the fire with it first coat of glaze. With this batch you should get 3 coats per side. All done and off the grill, notice how nice a saucy it is, smokey salty & sweet And the best part, sliced heaven, look at the juices running out, no dry pork here my friends! Pair this with some grilled or roasted veggies like asparagus, cauliflower, carrots. etc. The sweet smokey taste is offset well with a nice IPA.

Someone "else" sponsors that show, so no my favorite company is not at my favorite event... I haz a sads

I work 60+ hours a week right now, and Sunday is my only day off, unlike someone who I wont name mook I'm not a quick draw on the foam gun.. I take my time!

Gee, another video series? WoW All to promote your products and agenda! Wait What? LMAO sorry with all the smack around here lately I couldnt resist! Seriously looks like a great time "working" as always for the Adam's Crew! I love the shot of Adam holding the light for that "perfect" shot.. That is just another notch in my book that this man is about QUALITY 110% of the time in everything he does. Thanks Adam & Crew for always updating and informing us.. Just get rid of that Mook guy.. hes a little.. well odd and scary.. LOL

that is not only ingenuousness but slick looking as well! Nice job and great idea!

Same here Matt.. I am 99.9999% Adams. I use one product in the spring once a year that Adam does not offer that I get from an Authorized Adam's Dealer so that's 6º of separation right?

UPDATE:: Got the SS yesterday and its FLAWLESS:thumbsup:! I was amazed at how well the did, blended the paint, cleaned it up.. they even buffed the whole thing and its not holograms and swirls.. (I took my super secret yellow lens glasses to inspect it). So since I cant wax it for 30 days I will be doing a Mookfest (Yes buckets of beers till I cant speak)!! :cheers:

I have a few sheets of cardboard I taped together, I just lay on them or my creeper face down and go for it.. I do them even on my own vehicles, just because I want it all done..

Getting the SS back from bodyshop Thursday or Friday.. going to go over every square inch that they did not "touch" looking for overspray and what not. Need to finish post winter claying and polishing of it as well. Might install my fender stripes.. then maybe take some Top of the Page worthy pics.. Or I might just drink a lot of beer and bbq and nap like Mook.. we shall see..

I just dropped the SS off at the body shop yesterday, after a lengthy explanation and inspection of the finish on it the write up girl understood my point that it better come back in the same condition. Now as for the sickness, well the rental is in the shop in back of my store right now, waiting on its base quick detail. Yes I'm going to detail my RENTAL so I would say yes I have a sickness.