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Gain and compression testing today!
Conclusions I've drawn thus far:
-I like the BBA gain better than the L+HPF. BBA is a little quieter, and there's a bit of mid color that appears at higher settings that sounds really nice to me.
-Running L+HPF, BBA, and HPF at the same time is redundant. L+HPF is still a keeper, but I think BBA+HPF is all I need.
-Omni sounds amazing. I do still love the slam of the Mono, but the Omni is more versatile, and quieter too.
Conclusions I've drawn thus far:
-I like the BBA gain better than the L+HPF. BBA is a little quieter, and there's a bit of mid color that appears at higher settings that sounds really nice to me.
-Running L+HPF, BBA, and HPF at the same time is redundant. L+HPF is still a keeper, but I think BBA+HPF is all I need.
-Omni sounds amazing. I do still love the slam of the Mono, but the Omni is more versatile, and quieter too.
That set up right there should be all the tone shaping any Bassit could ever ask for. Good power amp>FOH. Yup.
I agree. I push my BBA about halfway and I definitely hear this effect.
Jammed yesterday afternoon with just BBA->RFE->HPF.
The BBA was the star of the show. It adds pressure. Everyone should have one.
Son of a..... you people be killin a broughther
Uh oh..!
Could the Omni unseat the CaliCB for best combo with the Noble?
Anybody here have a good recipe/method for oven baked wings? They gotta be crispy (as per the wife's specs). So far I've just been dry rubbing with salt and pepper but she's complaining that they're not crispy enough.
I do my my wings with a bit more elaborate rub, but some extra virgin olive oil with salt and pepper at 425-450 and they should be crispier.
Lowendtech
Happily trending in my own peculiar direction.
Paging @saltydude ’s bistro.
Technical expertise required in Brawtone aisle #1.
If you have the time, Kenji's method of tossing the wings with baking powder and letting them dry for a while before cooking works great:
No, I do salt, pepper, cumin, smoked paprika, garlic powder, and ancho chili powder. If I want some extra heat I like to use chipotle powder and maybe a dash of cayenne.
My usual go to method if it’s bad weather and can’t smoke outside is
Dry rub. Whatever you like. 30 ingredients but my favorites are thyme rosemary garlic mustard powder. I like turmeric as well for its anti arthritic properties and color. Salt and pepper naturally.
Cast iron pan. Medium heat. With some bacon grease or butter. Till done or even well done. Brown them up significantly.
Transfer to broiler 400+ degrees. Flip a few times. Here’s your CRISPY wings. The heat will turn the skin and body crispy 100% edible (except the little knuckle joint) and separate the meat from the bone for that nice pull.
Yesterday was smoked chicken day
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