Leaderboard

Too funny. With that much sh!t thrown at the wall, a turd or two is bound to stick.

First is a Vortex Viper HST w/VMR1-Moa reticle. It's a great scope, especially for the money, had it on my long range .260Rem that I sold recently. Dialed and tracked perfectly and repeatable out to approx 1,150 (as far as I shot it) Comes with shim kit. I hate to sell either scope but it is what it is right now. Here's a link with all the info https://www.midwayusa.com/product/100945370/vortex-optics-viper-hst-rifle-scope-30mm-tube-6-24x-50mm-side-focus-vmr-1-moa-reticle-matte It has Burris Xtreme rings, butler creek flip caps front and back, and a scope level ($115+ in accessory's included). I have the box somewhere, not sure when I’ll locate it as of now since the move again. I'd like $550 for it with everything Second is the one that's on my 6mm Creedmoor that I just took off. Leupold VXIII (older model, current is a VX-3i) 6.5-20x50 long range w/target turrets and with the varmint reticle. Great scope, tracks fine and repeatable. Tracked perfect out to 693 yards for the Javelina just a few weeks ago and all the way out to 1,217 yards (as far as I’ve shot to. Has a few small scrapes on the bell, and a little scuffed on the turret covers, it comes with like new caps I have in the box and sf cap. I have the box, receipt, and everything that came with it. Id like $700 $675 for it. I'm keeping the rings and the scope level for it. ill be in Tucson tomorrow at approx 10:30 for an hour or two.

Listen here smartypants. The 300BA is for a specific area. I'll have heavier firepower at the other areas. The BA is for when I'm in stealth mode in treehugger territory.

I love it! Every time his pompous, douchebag brother comes and runs his mouth, he seems to get more charges filed against him!

Went to see the family in Texas and do a little hunting. My son got this guy with my grandpa's 222.

I would vote for an injury to the antler in velvet

Looks like he might have ran into a tree when in velvet.

1999 called they want their quicksilver jeans back.

Well My 98 year old Dad Past tonight. I allways bragged about Him. WW II Vet . Rest in peace My Mentor. Glad I went back to Penn. 5 weeks ago to see Him ,I knew it would be the last time. But still hard Pill to Swallow .Thanks ALL! AMEN..............BOB!

Dude, that thing is bad butt!

Excellent advice! I one saw 2 guys dragging a cow behind their quad on FS 29. They had no even gutted it. Complete butt hats and disrespect for the animal

Your doing some serious work with three trimmers.

Forgery and Insurance fraud? Holy crap! And according to that date, charges were filed prior to his bro coming on here running his mouth again. Maybe he'll come on to provide an update tonight that he was acquitted of all charges.

With point guard, point creep is real!

Thanks everyone for the thoughts and Prayers.I know I am not the perfect player on here and say some dumb things at times, I really appreciate You guys having My back in tough time. Its been a while too, Me and the Wife of 35 years been split up 3 plus year Lost 3 dogs to old age Lost Mom 3 Years ago Our 3 kids live all around the USA as they are grown up born and raised here then Moved on in adult life. No one Left here but Me ,Then I'm on the road 13 hours a day in Semi alone, It gets old sometimes. You guys Are like family to me in a way. We all love Hunting. I fly back tonite ,Showing Tomm. and Funeral Friday . Not a fun tine. Thanks again all so very much..............BOB!.

I have a brand new never been shot Savage Model 14 7mm-08. Still has the factory stickers/tags i do not have the box. Will come with a leupold one piece dovetail base. Located in St David AZ can meet in Tucson. $650.00

I’m on the fence, but I’m in ND!! I’ll buy it if you’ll deliver!!!! If my dang FFL wasn’t $50 for a transfer I’d be all over having you send it up.

Just finished these skulls from the rifle hunt.

Cleaning an elk can be overwhelming if you haven't done it ESPECIALLY a bull! If you do go gutless make sure to watch some gutless method fail videos first so you know what not to do. I have blown it a couple times doing gutless and it is not fun. I'm going to start with the front quarter for now on and then probably at least open the belly cavity to release the pressure of the guts before I start taking off the hind quarters. Yes it kind of defeats the purpose of doing gutless to some degree but it's insurance to not taint the meat. Nothing's worse then a full freezer of meat that no one wants to eat. Here's what you should do. Offer to help on some archery hunts as a glasser and pack out guy. Preferably in your unit, offer to help on the early archery, youth hunts or whatever. Experience in the field is priceless. It will be a good way for you to tweak your gear needs as well. I have 2 kids with youth tags in unit 23. Your welcome to hang out and get some first hand experience. Last time we killed second morning. What's your gear situation and budget to work with for the gear you still need?

FYI, the power lines are good, but in this case it was a joke:) FYI, really funny joke for those who know!!!

And the even better news is, the power lines run through 22S too! I see a 400" bull headed your way.

Trolling crank baits. So much fun, just kick back and wait for the smash.

Took advantage of that run off to water brake some colts .

Breeding season. Trying mixing in coyote vocalizations. Challenge howls etc...

Here are a few recipes I have made over the years. Need to point out that while I skip the fat I make up for it with meat. For instance the Chorizo recipe uses 1.5 lbs meat and .5 of fat, I use 2 lbs of meat. I usually use 2/3 wild meat, 1/3 clean pork, (book calls for pork butt however sirloin is leaner & no bones), and skip the fat completely, whatever fat is on the pork is what goes in the sausage. The key is to keep things cool so the fat doesn't start melting and handle as little as possible. I have a couple stainless steel bowls I use and mix/knead with a potato masher or big wooden spoon before the 2nd grind. I will sometimes grind twice to get a good mix of the spices throughout the meat. If you think the meat is getting warm then put in the icebox and have a beer. When the beer is done the meat should be cooled down. oh - beer works for the liquid also, but different brands add different flavors so use a little at first so you don't spoil a whole batch. Try a teaspoon in a patty, cook it and go from there. My latest change is to mix 50/50 with ground pork from Costco – sure cuts down on grinding & handling time. If you do this 2 grinds is sufficient to mix everything. I also cut my meat into small chunks and mix in spices before grinding, once again cuts down on handling time and gets a real good mix of spices throughout. Chicken & Apple Sausage - I like stuffed, like bratwurst - Cheri and girls like bulk for breakfast w/pancakes or french toast & syrup. I tried this recipe with mtn lion and it was just okay, is a lot better with birds - chicken, turkey (white meat) or quail. Have used ground turkey from Costco, works great, just add spices and mix. I grind the apples thru a #10 hand crank grinder. 1 cup apple cider 31/2 lbs chicken - book says thigh's with skin, but I usually grab breasts, less work and better meat 3 oz dried apples 4 tspns kosher salt 2 tspns freshly ground black pepper 2 tspns dried sage 1/4 tspn ground ginger 1/8 tspn ground cinnamon 1/8 tspn ground nutmeg 1 chicken bullion cube dissolved in 2 tblspns boiling water boil cider down to syrup, about 2 - 3 tblspns, cool & reserve (or use frozen concentrate, easier and quicker because I am lazy). Grind meat with 1/4 plate, mix in spices and liquids and knead together well, then I grind again thru 3/8 inch plate to get good mix. Cook small patty and decide if you want to add anything else. Hunter Sausage - I like to make hash with this one, mix in potatoes and maybe scramble an egg or 2. Book stuffs and makes links, I have made them and they are good too. Good with deer, elk & javelina. 2 lbs pork butt 1 lb smoked bacon - also is good with maple flavored bacon too. 1/2 cup cold water 1 tblspn whole mustard seeds 2 tspns minced garlic 2 tspns coarsely ground black pepper 2 tspns sweet Hungarian paprika 2 tspns dried mustard 1 tspn kosher salt 1 tspn ground coriander 1 tspn freshly grated nutmeg 1/2 tspn ground ginger grind meat/bacon together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. Italian Sweet Fennel - is real good in spaghetti sauce. Good with deer, elk, and javelina. I have a baggie of these spices mixed up. If I want quick Italian food I just add a couple spoonfuls of the mix to a lb of burger, makes cheap sauce taste expensive. 3 lbs pork butt 3/4 lb pork fat 1/2 cup dry red wine 4 cloves garlic minced 2 tblspns fennel seeds 1 tblspn freshly ground black pepper 4 tspns kosher salt 1 tspn dried oregano 1/8 tspn gound allspice grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. Venison Sausage - I didn't have any brandy so I used Maker's Mark bourbon, an extra tblspn or 2 wouldn't have hurt either. Good with elk, deer. 1 1/2 lbs venison or elk 1 lb pork butt 3/4 lb pork fat 1/2 lb bacon 3 tblspns dry red wine 2 tblspns brandy - (and a shot for the sausage maker) 4 tspns kosher salt 2 tspns coarsely ground black pepper 2 tspns minced juniper berries - I bought a jar, but you can get same thing off of the trees out camping 1 tspn minced garlic 1 tspn minced shallots - I didn't have any, (or know what they were at the time), so used diced green onions. 1 tspn fresh rosemary or 1/2 tspn dried. cut meat, fat, bacon into 2 inch pieces and mix in lg bowl with spices & liquid, marinate overnight. Grind twice, mixing in any juices from the bowl. Cook small patty and decide if needs anything. I only marinated 5 hrs first time I made this, kids came back for seconds so guess it was okay. Smoked Country Sausage - makes wonderful biscuit and gravy meat, is Cheri & girls 2nd favorite behind chicken & apple. Good with deer, elk, mtn lion & javelina. In addition to brown sugar we add in lots of honey. You have to watch the heat when cooking though because it is easy to burn. 1 1/2 lbs game meat (nice, clean meat - no wild fat) 1 lb clean pork (I use pork sirloin if possible, not too fatty) 3/4 lb pork back fat (I ask butcher at supermkt to save for me) 1 tblspn brown sugar or how we like it add 3+ tblspns desert honey 1 tblspn kosher salt 1 tblspn paprika 2 tspn red pepper flakes (cut back if not into spicy stuff - like my daughters) 1 tspn ground sage 1 tspn dried tyme pinch of allspice 1/2 cup cold water (may use little less based on moisture in meat) - is also good to use 1/4+ cup water & couple few tblspns brandy or sweet whiskey - wild turkey, southern comfort, etc. Once again it is some for the meat and some for the maker...... grind meat & fat together into bowl, then mix in all spices/water, knead together and then grind again, depending on how well things mixed you can grind a 3rd time. Chorizo - this is what I turn my javelina into, yum, yum. Have used deer & elk too. I have also made this using a 50/50 mix of game and 70/30 hamburger, gives it a different flavor. Different vinegars add different flavors also. I have used white & red rice wine & red raspberry vinegars and been pleased with the results. 1 1/2 lbs pork butt - I use 1 lb wild meat & 1/2 lb pork sirloin or other boneless cut 1/2 lb pork fat - I have butcher at our market save for me 1 bunch (4 to 6 oz) fresh cilantro, chopped, about 1 cup – I have used 2 - 3 tblspn dried also 1 fresh serrano or jalapeno or other hot pepper, seeded and finely chopped 1/4 cup red wine vinegar - I have used red wine, rice wine & red raspberry vinegars, each adds it’s own distinctive flavor. 1 tblspn New Mexico or other dried chile powder 1 tblspn sweet Hungarian paprika 2 tspns kosher salt 1 1/2 tspn whole cumin seeds 1 tspn ground cumin 1/2 tspn coarsely ground black pepper 1/2 tspn ground cayenne pepper 1/4 tspn ground coriander grind meat/fat together, mix in spices/water and knead together, then grind again. Cook small patty and decide if needs anything. If you want to add more bite leave the seeds in the peppers. I keep a bag of all these spices mixed, minus fresh peppers & cilantro, that I use for all my Mexican food. Throw in a couple spoonfuls with a lb of burger and you have taco meat, thin slice a roast or chicken breasts and you have fajita's. I use dried jalapeno's & dried cilantro in my spice baggie. Iowa Farm Sausage - Here is a recipe I really like. Have used deer, elk, javelina and mtn lion. 2 1/4 lb pork butt or sirloin (I use 1 1/4 lb game and 1 lb pork) 3/4 lb pork fat 1/4 cup chopped parsley 1/4 cup finely chopped onion 1 tblspn kosher salt 2 tspns ground sage 1 tspn dried tyme 1 tspn dried basil 1 tspn red pepper flakes 1 tspn coursely ground black pepper 1 tspn ginger 1/2 tspn minced garlic 1/4 cup water I dice my meat into small chunks, add the spices & liquid and mix good then run through the grinder once. Book says to grind first then mix spices in, your choice here, I like double grinds and my way cuts down on handling time. Also, if you can get ground pork I mix 50/50 game to pork, for this recipe I would use 1.5 lbs game to 1.5 lbs ground pork. I grind them together so the meat mixes good, chunk of game and chunk of ground pork with the spices already mixed in. Bratwurst - Have made this with elk & javelina, pretty tasty. 1.5 lbs game 1.5 lbs fatty pork butt 1 T kosher salt 1 T coursely ground black pepper 1 T coursely ground mustard seed 2 t minced garlic (I like fresh but have used dried also) 2 t sugar 1 t ground mace 1 t dried sage 1/2 t ground nutmeg 1/2 cup water I dice my meat up into 2" chunks, mix in the spices and water and run thru the grinder with the 3/8" plate. This mixes things pretty good, then I may grind again, depends on how well the mix looks. Don't over-grind or the meat comes out like hot dogs. I stuff into hog casings, tie into 4" links then hang them in my meat locker (old refrigerator on the back porch) to let the casings dry. This recipe needs the fat or the links come out pretty dry. Recipes are from the book "Bruce Aidell's Complete Sausage Book" - ISBN # 1-58008-159-2. Published by Ten Speed Press - www.tenspeed.com and available at Barnes & Noble or Border's Books.