Allforelk

Only 6 points. Im throwing in for a unicorn hunt and a unit I know well. If I draw, I know how to find bulls in one of them and will darn sure figure out the other before September.

Then what would you do if that disappointed you? Loosely quoted, if that disappoints you you are lazy.

Your dumb Seriously. This guy pipes up on so many threads with the same one note tune. Thom, turn the volume down, youre broadcasting your ignorance.

I'm saving up. Probably gonna get some metal mulisha and ed hardy stuff while I'm at it. All of my Ed Hardy is Xtra medium, Xtra glitter...

Didnt that pig cheat in the olympics and murder someone?

^^^^this post just keeps getting better.

I have many fond memories of Ospreys, most occurring here in AZ. Two tops are the dog fights they get into at Woods Canyon with the migratory Bald Eagles and the Nesting pair I watched snatching giant bullfrogs out of Whitehorse Lake as a kid.

I wonder if the bull/cow ratio has something to do with an attempt to promote genetic diversity within the herd. Younger bulls pushed into a crowd with the gamble on the recruitment of the impregnated cows. The numbers make sense in my head, but I honestly know jack squat on the science and methodology behind it.

I know a good honey hole for mule deer. No need to give up your spot. I'll show you nudes of every one of my ex's for a six pack of beer. Opportunity porn is not a crime...

I cant stop thinking about fishing the Sea of Cortez now. Seriously, if my work schedule will allow it, I want to go in March for my wifes birthday. I really hope she has a good time without me in the Valley.

Dont quite understand why some of my punctuation is being removed upon submission...

Definitely buy a pack based on your torso measurement and not the quoted height range. I never understood how much this means in terms of load distribution. Im only 510 but have a 22 torso. The first couple of packs I owned in my life made me hate them.

Buy him an 870

Lol, What?

Obviously

Cough, cough , 6.5 SS...cough, cough, 6.5 GAP 4s...

Ive seen them frequently in Unit 8 during the late rifle bull/cow hunts at high elevations. One year, the WM told us they were his chief P.I.T.A. because they were destroying gardens in Williams.

^^^^^Truth

Amazing tribute

Thats what the old guy designed them for. Uncle just found out it was great for skinning those beasts. He told me once the wheelbarrow was well over 200lbs carrying the hide and head off. He was 14 at the time. Ive only beat him in a wrestleoff once.

I had a Great Great Uncle that used to manufacture knives for the family with that contour. On of my moms brothers used his skinning buffalo for the Explorers Club when he was a kid. Id be interested to find out where you found that. I will get a hold of my mom and see if she still has one laying around somewhere so I can send a pic your way.

Great looking buck!

More rules and restrictions? No way Sorry man, we have no choice. Everybody knows that when a person does something that is already illegal, the only way to make sure it never ever happens again is to pass more laws (which are to be referred to as 'common sense measures') there by making the previously mentioned, already illegal action, now extra-illegal. And if that doesn't work, you need more laws to make it super-duper-extra-illegal. It's for the children! You scored twice for me today. Wife wanted to know what exactly had me laughing out loud at the internets.

If you arent sold on tongue, go to your favorite hole in the wall taco shop and order the Lengua plate. It has the flavor/consistency of the best pot roast you have ever had. The flavor only gets better when you go to the original organic. Par boil in salty water for 15-20 minutes whole. Pull and let rest for 10 min and I recommend a dip in an ice bath. Peel outer layer and slice into medallions. In a oven safe pot, brown tops and bottoms of the medallions in a small amount of oil. Remove the medallions and set aside. In same pot state your favorite ratio of onions,carrots, celery and mushrooms. I throw in thyme, garlic, bay leaves and sometimes 3-4 crushed juniper berries. When the veggies get a little soft I throw some tomato paste in and stir to coat. Deglaze with a 1/2 of wine. Put the medallions in right on top of the veggies and add beef stock and wine until only the top third of the meat is poking out. Put the lid on and throw in 325 degree oven for at least 2 hours. I pull it and check fluid and tenderness around 1.5 hours. You will know. You can treat the braising liquid however you want to create the sauce for serving. Sometime all I do is pull the thyme sticks and bay leaves, throw the veggies in the blender with a little of the liquid and then mix it all back together.

I do most of my skinning with a couple of custom knives with drop points similar to the Saddle Mountain. Skinning with a Havalon was just as fast/easy. I have had skinning knives with a similar blade profile to the Hidden Canyon and it felt clunky. Hope this helps.