Forum Replies Created
BullfrogMcGeeParticipantFebruary 24, 2018 at 8:01 pmPost count: 182
Quote by: JacobLucas
what a settings a camera you used?
Using a Nikon Coolpix L32 that I can carry in my top coat pocket when out and about. I often use a blue tint Cross Process setting when it is bright out so the sky actually looks blue rather than white. It also adds some definition to the clouds.BullfrogMcGeeParticipantFebruary 12, 2018 at 10:48 pmPost count: 182BullfrogMcGeeParticipantJanuary 21, 2018 at 12:59 pmPost count: 182
Quote by: Brad+Phillips
Great pics as usual 😀 Beautiful out, set a few coon traps and did some coon calling.
170 gr. cast out of a .30-30, good coon medicine. 😀
30-30 on coon should be enough? 😆 I am carrying 2 slugs, 3 #00 buckshot, and some magnum #4 shot on that butt stock sleeve in case I encounter a yote while out picking on small game. On my .410 I started carrying a couple slugs, some of those NSI 4 Buck (4 x #0000), and some 3″ 4 shot.
I think I seen 3 or 4 dead coons on my road trip yesterday, one of them looked to be in pretty good shape.BullfrogMcGeeParticipantJanuary 6, 2018 at 2:13 amPost count: 182
I am just out dated these days Brad. The last time I bought a lot of 12 gauge shells, many years ago, Shopko advertised Remington game loads at $3.49 bx. I went and checked them out and they were high brass 4 and 6 shot pheasant loads, needless to say I bought several cases, still have some.
As far as dram load, I noticed these winnies have no dram measurement. I also read somewhere that if you see “max dram” that really doesn’t mean much as there is no standard to what max is, as it will vary company to company.
I do know, whenever I stumble on any shells in the $3.50 to $4 range, I tend to buy them, as those days are disappearing quickly.. did buy a case of 7 1/2’s 20 gauge game loads before dove for $34.90, and I managed to shoot 24 rounds this dove season!
I still have a couple boxes of Super X “Duck and Pheasant” 4 shot!BullfrogMcGeeParticipantJanuary 5, 2018 at 11:46 pmPost count: 182BullfrogMcGeeParticipantJanuary 5, 2018 at 9:57 pmPost count: 182
Thanks guys for your thoughts. I am hoping Sunday to throw one of these shells against a piece of 4×4 cardboard I have with my old single. It’s a full choke 30″ barrel, so thinking of setting the cardboard between 35 to 40 yards so I can see the pattern.
I could probably go a little further, but 40 yards and less is my comfort zone.BullfrogMcGeeParticipantDecember 26, 2017 at 9:26 pmPost count: 182
I did squirrel/rabbit “hunting” this morning in the cold temps. Didn’t see anything other than an army of tracks! Didn’t hear any shots the 2 hours I was out.
Seems like it takes me about an hour to get acclimated, then as long as I am not in the wind, the cold temps, when properly dressed are ok, but coming out of the timber into the sun is always nice too!BullfrogMcGeeParticipantNovember 5, 2017 at 11:40 pmPost count: 182BullfrogMcGeeParticipantNovember 3, 2017 at 1:16 amPost count: 182
Quote by: TrapCyclone
Do you cook the meat bone-in and then pull the meat or cut it off the squirrel before cooking?
Cooking on the bone. The little ribs actually cook enough in the crock pot, where if you miss one, they are edible like canned salmon bones.
Quote by: huntingirl
Any specific kind of spices? I think I may give this a try I’m always looking for ways to use wild game. Wonder how goose or duck would taste in a stew…
I used homemade broth from some chicken we cooked, with salt and pepper, but I bet there are better options. I have cooked duck and goose in a tomato sauce with good luck in the past. I think the acid in the tomatoes helps tenderize the meat some.BullfrogMcGeeParticipantNovember 2, 2017 at 1:13 amPost count: 182BullfrogMcGeeParticipantOctober 1, 2017 at 10:21 pmPost count: 182BullfrogMcGeeParticipantOctober 1, 2017 at 4:53 pmPost count: 182BullfrogMcGeeParticipantSeptember 24, 2017 at 11:51 amPost count: 182BullfrogMcGeeParticipantSeptember 7, 2017 at 1:18 amPost count: 182
Quote by: TeamAsgrow
Here is my take on wild game cookery. Yes jerk and poppers are great. If that gets you to eat what you shoot, great. I like to let the game animal shine. I prepare it so it is the centerpiece flavor, not covered up with other heavy flavors to mask what it tastes like. Proper cooking methods to the correct temp help immensely. Recipes by Steven Rinella and Hank Shaw seem to exemplify this through process. I encourage all to explore some recipes beyond just adding a piece of meat to a dish to get rid of the game, celebrate it’s flavor.
End of rant, flame me
Haha! Don’t mind or care one way or the other, I am just happy as heck to get the chance to hunt and harvest some game! Experimenting with cooking game is a lot of fun too!
Ask me what my favorite beer is, and I will tell you “cold”! 😆BullfrogMcGeeParticipantSeptember 7, 2017 at 1:13 amPost count: 182
Quote by: beniah1066
Quote by: BullfrogMcGee
thought I would try it, what the heck – tastes delicious! Pieces of course were simply filleted off of each side of the breast, then I used a meat mallet (smooth side) to flatten out.
marinate over night, I pat dry and then heavy with fresh ground black pepper. Into the dehydrator until desired dryness, easy and tasty!
What was the thickness would you say of what you were filleting off, prior to flattening?
Not very thick to begin with, but I didn’t measure them. You could probably dry as is if one wanted to.BullfrogMcGeeParticipantSeptember 3, 2017 at 6:39 pmPost count: 182BullfrogMcGeeParticipantAugust 26, 2017 at 3:17 amPost count: 182BullfrogMcGeeParticipantAugust 23, 2017 at 12:52 amPost count: 182
Quote by: kenhump
Maybe the Savage 24 will get exercised frog. 😉
What was that one a 20 over 22? Several years ago my friend! Did finally find a bolt assembly for that old Rem 33 .22, rifle cost me $7.50 at an estate sale, bolt was $108 delivered! Oh well, its a good rifle, $115 isn’t terrible for an old working gun.BullfrogMcGeeParticipantAugust 22, 2017 at 1:51 amPost count: 182