Allforelk

Good looking steaks. My condolences for the glaucoma.

I ground clean everything. Careful knife work and you will be fine. Skin and flip if you're quartering.

Did Rinella have a different show on a different network before. I remember seeing an episode a few years ago about him and his brother keeping a hunting shack on the water in Alaska. One room place with a big processing table, a couple chest freezers, kitchen and cots. It looked like heaven.

This is the way to start a Friday. Also, I agree with Mulepack. The wife and I cut the cord a couple years ago and haven't looked back.

Seriously though, where is Lark. He told my father one time that he wanted to summer in Montana and winter in the Gila Valley. Maybe he's just living the dream.

Another awesome harvest by the young crowd! Congratulations!

VEAL!!! I LOVE IT! Young man is going to be spoiled by this table fare.

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That is a fine looking bull sir! Story made me chuckle. Congratulations!

Whoever hauled that plate up the hill hopefully did it at night. That place can be scary.

How in the world? Glad to hear the guy is ok. What happened?

Congrats to the little lady. I really appreciate all the incoming stories of our youth harvesting for the first time. Thanks to all the parents out there doing it right.

Congratulations! Also, please keep writing.

Congrats on the delicious harvest Elijah!

Congrats to the boys. Sure seems like a good year so far for CWT.COM youth. Keep it up parents, keep it up.

6th morning when you're 10 is practically an eternity. Congrats to little man!

Nicely done!

This is incredible. I feel bad for little man. Poor guy is going to be chasing the dragon from now on.

Hellova Game

Congratulations to the young hunters!

Why .224 for 600 yards?

My wife's spinal health appreciates my ambidextrous .410 abilities.

I also like cumin in my chorizo. I love the stuff I grew up with here, but the first time I had the Spanish and Portuguese stuff I knew what real love was.

I like all the ideas posted. Hard to go wrong with elk burgers though. I cheat a little bit and add a small Roma tomato(seeded and finely diced) and an equal portion of onion finely diced to the grind. Sprinkle a couple dashes of Worcestershire sauce around the bowl before you lightly mix up the grind. Stays moist on the grill and tastes awesome. All I use is salt and pepper for these. I should add that I'm usually working with 1.25-1.5 lbs.

So true. My brother and I graduated quickly to 20 gauge when the paper hulled stash of shells my dad had ratholed ran it's course. And that was in the 80's. The single shot Stevens we learned on kicked as much as the cut stock 1100 we graduated to. Might have something to do with the difference between Pachmyr and a steel plate.