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solamente73

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Everything posted by solamente73

  1. PSA: Dallas Safari Club’s 2024 Convention is next weekend. If you haven’t been, it’s the most impressive outdoors show I’ve ever been to. If you can hunt it or fish it, you can make it happen there. Absolutely worth a couple of days. Plus, the talent in attendance is outstanding - 10s themselves hunt for alpha males. Of note: according to exhibitors, this will be the last DSC in Dallas for the next 5 years. Due to convention center renovations, DSC will be in Atlanta 2025-2029, so now is the time to go if you are in Texas,
  2. It turns out that I have a glaring deficiency in my armory that needs to be rectified ASAP due to some upcoming globetrotting. I need a general purpose, go-to bolt action rifle for taking medium and large game in North America and in South Africa… and probably Argentina. Target species are everything from whitetail/mullie/springbok to elk/oryx/red stag/nilgai to possibly moose/eland (I recognize that is a tall order for one rifle). Needs to be light, maneuverable, and good shooting off of sticks. Threaded for suppressor or brake. After spending the last decade largely learning MSRs, I’m not up-to-date on modern bolt action hunting rifles. I’m open to make, model, and caliber. That said, my instinct is to go with a common, non-custom make/model in a caliber readily available both here and abroad (in the future, I plan to acquire a custom/boutique rifle (integrally suppressed?) in a mission-specific caliber like a 7mm PRC). Budget for this application is $1K-$2500, and the glass will be a Swarovski Z5 3.5-18x44 BT Plex. I’m leaning towards a synthetic stock for weather and durability. I’m thinking traditional straight grip for speed, but I am unfamiliar with/using the popular vertical grips that abound these days. Love Monte Carlo stocks and generally prefer a raised comb. The carbon fiber stocks I’ve shouldered have been sweet in feel. For the barrel, I’m leaning towards coated to handle rough conditions and to aid in concealment (as opposed to stainless). I know next to nothing about carbon wrapped barrels, but they look cool AF and are light. Threaded barrel a must for brake or suppressor. 308, 30-06, or 300 Win Mag seem options that can handle the target species and are readily available. I’m OK sacrificing some velocity for more maneuverable shorter barrels, if available for the caliber. Sub-MOA guarantee a plus. I’ve physically handled the Bergara B14 Carbon Wilderness, Browning X-Bolt, Christensen Mesa/Ridgeline, Fierce Carbon Rogue, Seekins Havak PH2, Tikka T3x, Weatherby Vanguard. I’ve considered buying a barreled action and having it fitted to an aftermarket stock, but I know absolutely nothing about that process. Looking forward to any ideas/input/advice that y’all may have. Below, I’ll spoiler my thoughts on the rifles I’ve looked at and others that I have not but are on my radar. TIA.
  3. A friend hunting in Alabama sent me this from his hunt yesterday PM. At first he couldn't figure out what it was... he was thinking a goat... until it got close enough. Piebald deer, four point. I've neither seen one in the wild nor known anyone who has. Pretty cool. Buddy let it pass and took a nice 8 point later in the hunt.
  4. Three months with no posts? Yeah, Texas football (and volleyball) has been fun as hell (one week til Nawlins!) but we gotta eat! First turkey breast I’ve done in 13 years of having my BGE. It was a huge hit and will be part of the rotation going forward. Brined overnight (recipe here) and used HEB Sweet Texas Heat rub (available when HEB is open) over oak lump with one chunk of hickory for flavor. ~4.2 lbs at 235* for ~4 hours until 162* internal… Cary-over took it to 165*+. Incredibly juicy and tasty… zero leftovers. Where has this been all my life?
  5. It is so, so sad that they were lost in all those terrible boating accidents over the years. Still mourning those losses for you and your family.
  6. Weeknight steaknight. Over oak lump with a chunk of mesquite thrown in for flavor.
  7. I think it was just a case of a CA fucktard trying to throw shade at Texas for the sake of throwing shade at Texas, as in "Texas beef sucks - SNF is way better than anything Texas has." I have nothing against SNF, as they put out some incredible product, but I'm sure Texas can produce equal or better, and fuck CA fucktards. To meet this "challenge," we went with Akaushi steaks out of HeartBrand Beef in Harwood, Texas. Easy, repeatable ordering process and they can ship to CA. I might order some to try myself. My family and I are flying out to visit between X-Mas and New Years. BIL bought a new kamado, and I'm supposed to teach him how grill and smoke on it. Will post pics if we do steaks.
  8. Went down to Port O’Connor last weekend for a cast and blast on re-opening weekend. This was our 11th year in a row making that trip. Decent numbers of ducks were flying on Saturday, and the reds were biting. We had duck diablos and redfish on the half shell for dinner Saturday night. Then that norther came through, shutting everything down and clearing the bays with 30 knot winds on a loooowwwww tide. Still a damn good time. I bet this weekend will see shit tons of birds down there.
  9. 2008. RIP, Pirate. But, 2008. I was fortunate to have an old friend in town last night to watch the game. We met at Texas 30 years ago. I knew that last night would be a slug fest, but he was already looking forward to Tech. His point - win the slug fest, then beat down Tech. So, here is what’s gonna happen. This team hasn’t put together a complete game yet. Bama was close, but we can be better. We are going to go out and flat out demolish Tech. Then we are going to bookend the Big XII by taking the title. Sark let them hang last night - “5 Star Players, 5 Star Culture. We have both, now.” Let’s do it.
  10. Nm not sure why this posted and can’t delete. So, Texas BBQ rules!
  11. Nm
  12. Figured this is where to ask. Texas pride at stake here. BIL and fam moved to CA when his wife got a job there that she couldn’t refuse. One of her partners is bragging that Snake River ribeyes (and prime rib) beat anything that Texas can produce. She called bullshit and is asking for recommendations for ribeyes that can be shipped from TX to CA that would whoop Snake River’s ass. 44 Farms came to mind, but are there any boutique Texas places out there that can ship superior ribeyes etc out to CA that could be better? We aren’t talking exotic A5-like stuff or anything - just excellent grilling steaks. I shop CM and our local DFW Market Street (don’t sleep on them!) but don’t know the high end shipping market. Yes, I know cooks and method matter, but we are just talking sources on the ribeye cut. TIA.
  13. Experimenting with elk continues. This time, marinaded top sirloin steaks with chimichurri. Leftovers made great tacos out at the farm. Marinade: 3 tablespoons canola oil 2 tablespoons dried minced onion 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1 teaspoon garlic powder ½ teaspoon ground black pepper (I doubled the recipe above) Probably not the Surlified recipe you are looking for, but I go fresh and simple so that the meat can do the talking: 1/2 cup parsley - chopped 4 cloves garlic - chopped 1 shallot - chopped 1 tsp dried oregano 2 tsp red pepper flakes 3 tbsp red wine vinegar 1 tsp salt 1/2 tsp fresh ground pepper 2/3 cup quality evoo Combine everything but the evoo in a food processor and process until finely minced but NOT a paste. Move to a bowl and pour the evoo over the mixture. Gently mix to combine. Stand at room temp for 15 minutes and serve.
  14. I was recently in the market for a full size 9mm to begin experiementing with pistol suppressors and red dot sights. Depending on the results, the pistol might eventually be used for HD. I looked at the threaded and optic ready versions of the Sig P320, FN 509, Walther PDP, VP9, Springfield XDM, M&P 2.0, and so on. Then I stumbled across the Beretta APX A1 Tactical at a gun show. The ergonomics/feel blew me away as did the value. A little research turned up glowing reviews of the APX A1 platform with one word appearing over and over - “reliable.” I found it for $499 at GrabAGun. On top of that, Beretta has a $100 rebate on all APX A1 pistols. That brings the price to $399, or 1/2 to 1/3 the price of others on my list of potentials. I picked it up from GrabAGun today. Optics ready, 4.8” threaded barrel, suppressor sights, three 21 round mags, three interchangeable back straps. It’s pretty damn sweet. GrabAGun has the APX A1 full-size at $299 after rebate - that’s just crazy good value from my POV. @Macanudo the APX A1 might be worth a look. @Handcruser what are your thoughts on the APX A1 family?
  15. Hogs running wild on my place. Needed to get some work done. This is one of at least three sounders I’ve caught on camera. They came back by on Saturday evening. Got the one on the far right; DRT: Got a quick follow-up shot on one of the others and it dropped after a 5 yard run… just to get back up and disappear into the thickest brush on the property. I tracked it to where it had settled in. Could smell it and hear the flies that had already started to do their thing. No way I was digging it out. Driving back to the campers, a big sounder crossed the road right in front of me. 10+. Didn’t have a chance at a shot. Later that night, spotted a small sounder about 250 yards out from the camper on the thermal monocular, but didn’t have my NV rig with me. Need to clear these things out before deer season.
  16. This one really hurts. My wife (no pics), kids, and I love his music and celebrate the islands. But we’re not gonna get dragged down - we are gonna celebrate his life and what he meant to so many. But now I think about the good times Down in the caribbean sunshine In my younger days I was so bad Laughin' about all the fun we had
  17. Game steaks allowed here? Ribeyes from the elk I took last season. Served with a blueberry balsamic reduction and a Gorgonzola cream sauce. Interestingly, the sauces needed each other.
  18. Elk steak pizzaiola with sautéed mushrooms, roasted baby reds, and sautéed green beans. Simple dish that turned out to be very flavorful. Added a little sugar to balance the acidity of he tomato, plus sweet goes well with game.
  19. Elk enchiladas. Special thanks to whoever first posted to fry corn torts in oil for a few seconds before making the enchiladas. Always takes the enchiladas to the next level.
  20. Elk birria tacos with cotija cheese and cilantro. Simple but excellent use for round steak. Leftovers were great with eggs the next morning (not pictured).
  21. Getting some work done. This was a loner. There’s still a sounder of 20 (4 adults and 16 footballs) out there that show on camera but never show when I’m onsite. Pisses me off.
  22. Holy shit. ‘85 Magna V65 was my first road bike, too. Picked it up in the mid ‘90s off a guy in Austin for $1800 IIRC. The bike had been drag raced at one time - holes were drilled for nitrous and the rear rim had holes drilled in it to bolt on the tire to prevent slippage. I put over 20k miles on it. Rode it to damn near Alaska and back (running into grizzlies motorcycle camping is fun!). All said, rode through 26 western and south eastern states plus three Canadian provinces. That engine was bullet proof. 110 miles per tank was a beating, though, on 600 mile days. I miss that bike.
  23. Cross-post at @Anastasis’s request. Elk ragu over pappardelle. Was heavenly. I kinda winged this one, using several recipes for guidance. The basics: 1 elk chuck roast 1-2 carrot - chopped 2 celery - chopped 3-4 cloves garlic - minced 1 white onion - diced 1 can crushed tomatoes (28oz; I prefer Contadina) 2-4 cups beef stock 0.5-1 cup red wine (optional) 2 bay leaves salt and pepper to taste Pasta of choice Parmigiana reggiano as desired Italian parsley for garnish - Salt and pepper the roast. Then sear in olive oil using a heavy pan. Remove roast once browned. - Using the same pan, sauté carrot, celery, onion, garlic. Deglaze pan with beef stock. - Transfer seared roast, sautéed veggies, browned bits, and stock to a Dutch oven. Add tomatoes and wine, bay leaves. Braise covered in oven at 325* for 3.5 hours or until roast shreds easily with forks. - If necessary, remove roast and reduce sauce further to desired consistency. - Serve over pasta of choice. - Top with parmigiana reggiano, garnish with Italian parsley. This is very easy to make. For me, the key was letting simple, bold flavors stand out on their own without getting too cute with ingredients. I find this approach lets the elk shine.
  24. Sure, I’ll cross post over there. Forgot all about that thread. I kinda winged this one, using several recipes for guidance. The basics: 1 elk chuck roast 1-2 carrot - chopped 2 celery - chopped 3-4 cloves garlic - minced 1 white onion - diced 1 can crushed tomatoes (28oz; I prefer Contadina) 2-4 cups beef stock 0.5-1 cup red wine (optional) 2 bay leaves salt and pepper to taste Parmigiana reggiano as desired Italian parsley for garnish - Salt and pepper the roast. Then sear in olive oil using a heavy pan. Remove roast once browned. - Using the same pan, sauté carrot, celery, onion, garlic. Deglaze pan with beef stock. - Transfer seared roast, sautéed veggies, browned bits, and stock to a Dutch oven. Add tomatoes and wine, bay leaves. Braise covered in oven at 325* for 3.5 hours or until roast shreds easily with forks. - If necessary, remove roast and reduce sauce further to desired consistency. - Serve over pasta of choice. - Top with parmigiana reggiano, garnish with Italian parsley. This is very easy to make. For me, the key was letting simple, bold flavors stand out on their own without getting too cute with ingredients. I find this approach lets the elk shine.
  25. FINALLY got my Ruger Integrally Suppressed Barrel (ISB) out of NFA jail. Mated it to my 10/22 Takedown 21133. Trying out a Monstrum Marksman 3x30 prism on it - so far, great little fixed optic. Can’t wait to deploy the rifle for varmint control at the farm. Pics to follow in the hunting thread.
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