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Send a message to Amanda = CouesWhitetail

Do you have the box and warranty card?

Taken care of. Thanks

Trusted seller, buy with confidence.

Toasted brioche is the way to go. Nice

Field trophy photo makes him look bigger than 364" A lot of character in that rack. Congratulations.

You should be able to sell well at auction as Smith & Wesson ammunition has become more of a collectible. The boxes are pristine which show to be better than what I have found online.

In April 2024, I was fortunate to draw an off-range oryx tag for March 2025. I’ve had a whirlwind year since drawing and timing couldn’t have been better for the hunt. With that said, we encountered severe winds with no sign of letting up, which made things challenging. With the wind gusts, everything was bedded. Due to the flat terrain, glassing for extended periods was unproductive. We would glass and go, glass and go, constantly moving. The wind gusts were so brutal that any tracks on the ground were erased, making it easier to gauge a fresh track. So we changed plans and drove roads looking to cut tracks which we eventually did. We found a group of three at about 400 yards and they had us pegged. This happened twice more with the ranges increasing each time. They eventually had enough of us and bolted. Fast-forward to the late evening, and we were able to find the same group again at 1000 yards. They had picked up another oryx, and they were now four, with only one being unbroken. A long stalk later and I had my oryx. Five minutes later, it was pitch dark. Good luck to everyone on the upcoming NM draw!

Thank you. I drew it after three years as a non-resident. I have some NM friends who haven't drawn even after 15 years of applying. Luck isn't always on my side, but I'm forever grateful when it is.

I constantly had people tell me how amazing oryx was as table fare. I enjoyed the tenderloins and backstrap trim for lunch the other day. This is the best wild game meat I've ever had. Fresh rosemary, garlic, Dijon, sea salt and black pepper then grilled over pecan.

I've seen firsthand what this rifle does to elk and deer. Impressive. Buy with confidence.

Share some photos!

Take up AZbowhntr on his offer as he knows the unit well. 23 is a special place during the rut. Archery hunts are no gimme with thermals moving and eyes everywhere, elk bust out. It's way different than an early rifle hunt. In addition to your workouts, train your lungs for higher altitudes. This is tougher to do in Tucson, but there are ways to deplete your body of oxygen while training.

I heard the same thing last year when in the Florida's.

Same. Same.

Reminds me of Jim Reynold's place.

Gnarly Bases on this bad boy!

They do not (unless they are overstock/demo/open box) but they don't charge sales tax.

Saw one on Amazon out of all places. I called Doug at Camera Land when I was looking for one. They were out of stock but put me on the list. I got a call a couple weeks later. I believe he tries to source them for you.

You bet and same to you. It's refreshing to see a newbie with genuine engagement and not a spammer.

I can only assume their predictions are based on experience gauging available feed right before dropping and the current bleak precipitation forecast for much of the West. If this past winter had been wet, with a wetter-than-normal spring forecast, we would all be anticipating exceptional antler growth.

It depends on when the lack of moisture is prevalent during their growing cycle. It's my understanding that dry winters have an adverse effect on top antler growth. In other words, their 4th/5th/6th points lack any length/mass. On the other hand, if it's dry during spring/early summer, their fronts (brow tines & 3rds) are weak. A dry winter/spring/summer scenario can negatively impact antler growth quite heavily. This can easily result in a 20" to 40" deficit compared to antler growth in wetter years.

I'm just praying for a sheep tag come June.

Your Mom is in our prayers.

I sure miss a good slice. Hand tossed, NY style, crispy (yet pliable) crust, with flavorful tomato sauce and high quality mozzarella cheese. I like my pizza like Portnoy likes his pizza. *Bonus for pizza joints that use Grande cheese. . Ever have a slice at Upper Crust in Tucson? Then you feel me. Post up what you've got, I will probably try them all.