Couzer

Nicely done!

1300 calories a day, only can go one way

Man this is exactly what I’m looking for, but I have to get my ranger sold first! Nice jeep!!! 👍

Southernexpress by basspro

Great cases! I have the top one, actually have 4 of them an use them more than my pelican case. Lighter in weight!!! Lance you are a good man, always giving back!!!

Contact Todd at Southernexpress, I think has done this with awesome results

We seen a big ol boy up there by Prescott area 2 days ago, thing was big. I can send you a location if you want to PM me. Best if you have OnX

Awesome, if I ever draw again my kids will be getting the tag! I hope my wife draws soon 👍

Short and Sweet Chiricahua’s Goulds bird. Long time coming with tag #2 I think I finally hit the bonus point pass with over 20 points. Although the bird was missing 3 tail fan feathers 🪶 I am very happy with him. Full strut with his neck extended made for a good shot. 3/4” spur and a good beard to boot. A friend of mine said it looked like juniper berries and possible onions were on the birds diet.

I have some Coues deer from 2012 I’m still eating, still taste good.

We do the same, comes out great!

Heck ya, awesome bird

Sold

So turkey jerky from a youth Merriams bird.

Used a Yoder YS640 to smoke my Goulds. Brined in apple cider vinegar, apple juice and few more spices. 9 hours spatched cocked at 225 then to 275 to finish.

The heat will take a toll on wood stocks especially laminated stock. I would never put my safe in the garage in the Phoenix area. Just my experience and 2 cents

Sold

Thanks, I ended up brining it for about 36 hours. I’ll have to try the cheese cloth and butter, sounds really good.

I tried breaking the breast bone, way to tough and I did not want to use the sawzall so I just left it. A buddy of mine gave me his leg meat and one breast off his kids bird. I had put it all through the grinder and going to make Turkey Jerky today with it.

I would say it’s by far the best game bird meat I have had so far. About a 6-7 out of 10 compared to a store bought thanksgiving bird. My kids pounded it, (I have lots of kids) seconds and third servings even with my picky eater kid. I did not try the skin, I’m on a strict diet. Not as tender as I thought it would be. I made sure I cut the meat against the grain so I could get the best outcome on tenderness. Here’s a graph on the meat temps, smoked until 165 degrees. Started around 0900 and finished at 1830. Also see the pic for the dryrub.

I agree!!! His calls are really really nice!

Heck ya! Congrats on your Goulds!!! Way cool

Bummer

Tools have been found 👊👍👊 awesome to know that there are good people out there!!!! I posted in Greer FB page and someone picked them up and got a hold of the OP due to his post on CW.

Wow man!!!! That’s insane 👍 true Sportsmanship