Chef

Dude! You're quite the killer of the coues! Congrats on a great couple of months!

Much congratulations. Phenomenal bucks guys.

Great writeup. Really enjoyed the picture essay. Weston...ya done good!

Way to go young lady! Nice buck for sure. Congratulations.

CS, I have made some great salsa's before. I can't say I use any particular recipe per say as much as play with ingredients. When I was Head Chef at the House of Tricks, we had a fresh kiwi salsa that I served with fish. Everyone liked it. As a matter of fact, a couple years later, a lady in San Angelo, Texas recognized me and asked me to write down the "recipe" on the spot. Small world. I'll see if I can't find that in my files. Salsa'a are a lot like BBQ sauces. Everyone has a favorite, and everyone's is great. Many variations and ingredients/methods to go with. In my opinion, there needs to be a good balance between heat, acidity, and dimension in flavor. We all know what contributes the heat...chiles! The acidity, well, the most common is lime or lemon juice. Although I have added red wine vinegar, apple cider vinegar, etc before. (mainly to "exotic" salsas with non-traditional ingredients) Now the "flavor" of any salsa comes from the ingredients that make up the majority of the salsa. Roasted chiles, grilled pineapple, roasted garlic, etc. all will give a salsa it's unique characteristics. (as opposed to having the ingredient plain for example) This is where one can play around with flavors. There are also cooked salsas, fresh salsas, roasted salsas, charred, pickled, and the list can go on. The method of preparation is where most people are "secretive" per say. We can all have the same ingredients, and come out with a different tasting salsa. You've got the wheels in my head turning now. In the meantime, I'll search for that tropical salsa I used to use for fish.

Great buck. Very nice looking rifle.

As always great report back guys. Best of luck to you Gents on your final trip. Sucks you missed that buck Phil. If you decided to take him at one glance, I bet he was a looker.

Very nice. Love the semi box frame on that bad boy. Congrats.

Looks nice. Should be a boomer. 405 necked down, dang!

Congrats! Great write up. This is what makes CW.com the best.

Thanks for all you do Doug. Happy New Year!

Great pic of the cat on the base of the tree!

Great writeup, pics, and bucks! Congratulations

Congratulations guys. Nice to see your Dad's hard work payed off in the end.

Sounds great! I'll be right over! Merry Christmas Amanda, thanks for all you do!

Nice buck! Tell your Dad congrats. See what happens when you hold out?! (I've never been to Kansas. *cough)

Awesome! Great way to raise $ for the site. Thanks Doug!

Same to you Tony. As well as to all my Coueswhitetail friends! Oh...the chipotle crusted rib roast that's getting ready for the oven says it too...Merry Christmas!!!

Had that forwarded to my e-mail today. It's catchy!

Douche! I hate thieves.

Phil, Good luck, and be safe. Tag a gagger. As always, give my best to Jimmy. I'm living through you guys this year ya know!!

Good job Nate. Thanks for sharing.

OINK.

Feliz Navidad!