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I'm back in. It's loading super slow for me.

Well, I just went through and did a trigger job on mine today. Boy are those spine pins a pain in the butt to knock out. I mushroom out a brass punch too many times to remember and kept filing it...

Yeah, those 2.5 x 10 mild dot varmint are my favorites! I still have one left new in a box that I’ll use for something. About three or four years ago they were selling them for $25 shipped...

Went down that rabbit hole many times…lol. I used random dinnerware pewter to “TRY TO” mix 16 to one….lol. Probably one my very first posts here. I ended up with 7 1/2 Brunell hardness which is...

Yeah, I figured this would make a really nice pistol optic too. I can’t remember which model it was, but I thought it was a 1.75 x 6 Tasco I had on my savage striker chambered in 7-08 when the...

I had to run some errands yesterday and figured I would stop by the church store where I got my browning recurve a few months ago. Had fun looked around like I always did not expecting to find...

Make sure to take some great pics and post them!!! Yes you did. Lol… I skimmed the thread. I got all excited!


That dog is the man!!!


I was watching some videos the other day on YouTube...

I zeroed in two of the muzzle loaders for buddies. One shot a .5” three shot group and the other a 3/4” three shot at 100 yards. My load was 3 fifty grain pellets of 777 and a yellow tipped 300 grain...

They make good trout bait!

Well, I went out this morning and just packed up for the season about an hour ago. This was the weirdest year turkey hunting in the longest time. Normally, I have at least a dozen or more gobblers...

I just had my sighmark warranted out for a wraith 4k. Can't wait to play with it. It has a built in battery so I don't have to go out and buy batteries and a charger for it. I also had an an...

Finished off the legs last night. Every once in a while I'd get a little gamey taste. I figured out it was from the outside layer that was exposed to the grille. The outer Lauer was a tough texture...

I’d tell you to go straight Cast wheel weight alloy. Pure is way too soft for 9mm as everyone has mentioned.

I just took the last of the pile that I had all chopped up and mixed it with about a cup of mayonnaise and some pickle relish. Man that stuff taste good. I’ll have to make some. “Tuna style” Turkey...

Had some more of the chopped up left overs turkey tonight. Mixed it right up with the leftover potatoes and fried it up like a burger. MMMM!!! I’ll have to eat those legs tomorrow.

Your missing out then!!! I just made something new with them. I took my Ulu knife and cut up the upper thighs and mixed up with orange stir fry sauce. That's after the same process of overnight slow...

I’ve just cut the back straps out and sliced into small quarter size chunks and batter fried them quickly so they don’t get tough…. Tougher than they already are.lol. It reminds me of chewy alligator...

I have to get back to work unload development for this gun! I have missed two Toms with it since my last post and basically hung it up to pasture. The first one I believe I pulled the wrong trigger...

I think I’m gonna be brave and eventually put a little bit more of a heavier payload in with that same hundred grain FG load and see if I can get a better pattern. The one in 5/8oz load has an OK...

I’ve kept legs on and off through the years as well. I got to the point where I was keeping them every year and then I would cut all the meat off and run it through my hamburger grinder I’d make...

Four more just hit the grille. Then into my slow cooker. They are from last year's birds. Had to get a fresh bottle of orange stir fry sauce.

https://i.imgur.com/Kaf1EaW.jpg

The big one is a Buffalo. Also the the first and third one in the canoe is a Buffalo as well.

https://i.imgur.com/xp3wbPr.jpg

Yep!

I’m sure a good explosive little fragile bullet like that is key for dumping them on the spot. I would also assume you aim straight up from the leg where the wing folds in to the body just like an...

Are bigger than common carp. They are grey on the outside vs gold on the common. Buffalo meat is white and not oily vs common carp meat is mostly dark read and super oily. Night and day difference....