Chef

Add in the sheer number of Kaibab tags, and picture the number of hunters looking for the same holy-grail rack.

As you can see, I had a ton of ripe habaneros to work with. I destemmed the peppers but kept the seeds. I wanted to try something different and decided to char the peppers, onion, two Roma tomatoes, and a couple of garlic cloves on the grill over pecan wood. Once everything had a little char (except the garlic, don't burn that or it gets bitter), I transferred it to a blender to liquify. I added: Fresh lime juice and white balsamic vinegar for acidity Tamari for umami and as a salt replacement A touch of extra virgin olive oil to attain an emulsion Cold water to achieve the viscosity I wanted It's amazing how much sweetness the habanero brought through. Don't get me wrong, since the seeds were still in this, it was fiercely spicy. When I make my next batch, I'll deseed the peppers for sure.

Stan! That salsa looks great! I suppose I should share what I did with some habaneros a few months ago. MOVIE BELOW IMG_7115.mov

Way to go Stan! Congrats on checking this off your bucket list!

Not why you put in for the late Kaibab hunts though.

A lot of 170-class bucks get killed on the Kaibab late hunts. That's the truth.

This is great.

You don't sign up for the Medicare hunting program. Life signs you up once it's time.

...and keep your shirt on!

Those 30x75 Swarovskis are cool.

I haven't yet but may give them a try soon.

Absolutely GREAT freakin' story man! Sounds like a great time and dead trees. LOL Congrats on the success and memories made.

I just checked out their website, and they look great! I'll be sure to have them on my radar and give them a shot.

Way to go and thanks for sharing your success! I like the photo setup. Nicely done.

Donation.