Jump to content

RMac5

Certifiably Surly
  • Posts

    1760
  • Joined

  • Last visited

Everything posted by RMac5

  1. Thanks for pointers. Brisket deer still has an athletic look, seems like Cajun’s deer has a less defined frame or losing frame to age. Maybe it’s the light/shadow on his face. Cajun’s deer is standing more at an angle too, makes it harder to see his belly. Always appreciate the responses, helps me get better.
  2. What about this dude? Is he younger than Cajun’s deer?
  3. How old you think he is? I’m guessing 5.5
  4. My mom made it often and sometimes would add sliced mushrooms. Adding ribs to the vegetarian thread.
  5. Bought 3 more today at the meat processor. $4.50/lb all day errday!
  6. dcbc is that your concoction or one JM made? My mom made that same squash casserole my whole life.
  7. They have one in the terminal at the airport as well. Get your fix and hangover breakfast all at gate 32.
  8. I’m a huge fan of the 7-08, nice range of bullet weights. Also very easy on the shoulder.
  9. One of my best friends does a lot of duck hunting. He sent me this picture last year, neat display.
  10. Champ Kind thought he was a bbq savant, which he wasn’t! Hope he isn’t fucking up a restaurant in NM that I like to patronize. I will be in Santa Fe in a few weeks, hope he’s not there. Be curious if he’s trying to put a Q place there or if he jumped ship on the restaurant biz altogether.
  11. I I’m in Amarillo, have a local processor that has them in the frozen section. He didn’t used to keep them available but you could call and request they hold you one. They are popular enough now he keeps them on hand. Each steer only has one of these. Yes, you need to cut it in half length wise to remove the gristle or whatever.
  12. So damn flavorful. Good ol beefy juicy goodness.
  13. Any hangar steak fans? I love steak frites but I’m trying to lose weight so we just had steak san frites, I miss the frites. Anyway, found me a hangar steak, or butcher steak as it’s also known. Just salt, pepper and a little garlic powder and it was fantastic.
  14. Thank you both and I really appreciate the info. Here’s my deal. I’m more of a bow hunter and don’t use a rifle very often but do like buying them. I have twin boys and actually bought this Sako 243 for one of them. They really never got excited or showed an interest in the sport. The Sako has no sentimental value to me at all, it just hangs out in the safe. Overall the finish isn’t bad, has those typical light scratches in the varnish or whatever the top coat is plus minor little dings. If it had been handed down from family, I would even consider changing the finish. I do have a new Sako and really like the oil rubbed finish over the glossy type finish and was just curious about the long term consequences of doing such. Even if I do change the finish, it will still just hang in the safe. Thanks again!
  15. You mean deer don’t have a preference on a pretty vs dinged up stock Cant tell by your response if you are saying leave it as is dings and all, who cares about the usage scars or appearance doesn’t matter one way or the other do what you want. Thanks for the reply.
  16. I have a couple Sako bolt actions. One is an older Bofors 243. The stock needs a little work but have hesitated stripping it down not knowing if that has a huge depreciation tag that comes with it. I never plan on selling it so not sure why resale value matters. What is your thought? Any and all of you gun dudes feel free to chime in.
  17. Fuck them and their “hot dish”!
  18. I said Zone 2 and meant South Zone. When does your season end? Just curious how much longer you get to hunt.
  19. Thanks for the explanation and details. From the side view he does look what I try to imagine as athletic. Are you in Zone 2?
  20. @fattyflattie I’m sure it’s been mentioned upstream, which model 222 are you after?
  21. Big boy for sure, neck all swelled up. How old you think he is? I’m always trying to learn, hard for me from this angle.
×
×
  • Create New...