dmoto

I've had pretty good luck with Campark cameras.

Nice. Heading down for that hunt later today.

S&W 1911 .45

PM sent

Kombucha does suck. The wife drinks that crap. I'll stick with Coors banquet.

Doing an 11# rib roast sous vide tomorrow. Roast is currently in the fridge uncovered with a liberal dose of kosher salt. Dumping it in a 132* bath for 6 hours, then a quick egg wash and a heavy dose of an herb rub. Then under a hot broiler until a decent crust is formed. Always seems to be a hit. Other ways that have worked well is on a kettle indirect (250*) until about 120*, then over hot coals to crust it up with an herb rub. I'd probably be going that route this year, but going over to someone else's house for Xmas dinner.

Yep. Really the only way I'll cook chicken breasts. Next time you do that, throw a sprig of thyme or rosemary in the bag before you seal it up for the bath.

I see boats like this all the time at Saguaro with a 9.9 HP on the back. Saguaro is not nearly as busy since the weather has cooled off. However, Saggy fishing is pretty tough after the recent bout with Golden Algae. If you're looking to catch numbers, go to Bartlett. Drop shot and T-rigged craws are the ticket as of last weekend.

You are correct with being able to cook sous vide at a lower temperature while still being safe. It's all about pasteurization. Kenji Lopez has a pretty big write up about this (which you may have already read). For comparison, I have been cooking chicken via sous vide at 142* (2 hours) for years with zero issues. I wouldn't see any issues at going 135*, in fact I may even try this myself after reading this thread.

PM sent

Keep it. I had a somewhat similar experience years back. When my grandfather on my mother's side passed away years back, we were going thru the old barn in Litchfield, MN and came across a very old, rusted out New Aubrey 12G. Mom told me to keep the shotgun (apparently it was my great-grandfather's) and do whatever you want with it. Ended up getting it back here to AZ wondering what the heck I was going to do with it, let it sit? Sell it? Restore it? I chose the latter and took a few months researching it, calling companies on the east coast (Numrich) for parts, etc. Ended up doing a decent job with the restoration and now it has a story to tell.

Joe Martin Props Plus

Cabela's and Sitka both make tall sized clothing. https://www.cabelas.com/browse.cmd?categoryId=734095080&CQ_search=tall&CQ_view=list&CQ_ref=~c1-Clothing~c2-Men%27s%2BHunting%2BClothing

One item to keep in mind, if you run trail cameras with microSD cards, you can put the SD card in a Samsung phone in order to check mass amounts of photos quickly as well as do mass deletes in seconds without reformatting and deleting everything on the card. Saving the photos from your trail cam onto a Samsung phone is easy and takes very little time. I had to do that this weekend and was satisfied with the results.

Nice job on the canoe. Fantastic idea. Did you mount a trolling motor to it? I wonder if AZGFD would want to do a cash grab and need it registered since it may have a motor on it? They informed a buddy of mine he needed registration, when he mounted a 30# MinnKota tiller on 13ft Old Town years back at Blue Ridge. I picked up a couple teal while out doing some late season elk scouting on Saturday.

22.5" Weber Smokey Mountain

Great video. Thanks for sharing.

I am right handed and left eye dominant. I shoot rifles, shotguns and bows left handed. Play golf, tennis and shoot a pistol right handed. Never seemed to have an issue. I use right handed rifles/shotguns that either have the safety on top or one that I can swap to the other side.

This. Prices also went up and the Bargain Cave is pretty much non-existent.

Cool pics! Some fat smallmouth, nice fish.

Here's an apricot chile BBQ sauce that I make to use with spare ribs, pulled pork sandwiches, etc. I'll try and sub out the apricot with the reduced prickly pear juice. 2 tablespoons olive oil 1 cup finely chopped yellow onion 3 cloves of finely minced garlic 1 1/4 cups apricot preserves 1 cup ketchup 1/3 cup honey 1/4 cup rice vinegar 2 tablespoons soy sauce 1 tablespoon Worcestershire sauce 1 can of Hatch green chiles 1 tablespoon finely chopped chipotles in adobo plus 1 tablespoon adobo sauce from the can 1 tablespoon yellow mustard Kosher salt and freshly ground black pepper Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add apricot preserves, ketchup, honey, vinegar, soy sauce, Worcestershire sauce, Hatch chiles, chipotles, adobo sauce, and mustard and stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until sauce has thickened slightly, about 20 minutes. Puree sauce with an immersion blender, or transfer sauce to the jar of a regular blender, and process until smooth. Season with salt and pepper to taste. Let cool to room temperature, transfer to a jar or container, and refrigerate until ready to use; sauce can be made in advance and refrigerated for up to 2 weeks

If I'm car camping, I run the Cabela's Camp Cot. Heavy, but very sturdy, easy to setup and no creaking. Works great.

Very nice!

I've been running the Danner Gila for 2 years now. Yearly stats on them are 10+ quail hunting trips, 3+ days of HAM javi, 1 elk trip, 1 leftover deer trip, countless scouting trips and occasional hikes on the north side of Squaw Peak. Great boots, no issues. However, quite a few people are saying that Crispi is the way to go. When my Gilas run out of life, I may try and give those a go. Prior to my Gilas, I was running Vasque Skywalks (older Red Wing version made in Italy) for 10+ years. Hundreds of miles with no issues. Resoled twice and a few sets of laces. I still have them and wear them from time to time.

Smoke a pork shoulder prior to your trip. Vacuum seal it and freeze it. Add pork to a decent Japanese ramen or soup and done. Easy meal.