Home Forums Hunting & Shooting Hunting Rifles PRIME Time...............

Thermopolis, WY and Wind River Canyon in the background.

Can breed at six months, possible three liters per year. Up to 13 per litter.

Sometimes 16 of the 13 survive!

I figure we've taken 44 in the last two months IIRC.

Would have got more this weekend, but I'd had too much sun last trip, and did not wire up the corner of my newest pen. Had a whole sounder of 13 that got out due to my stupidity.

Hope to remove about 100 by Archery season (October).

ya!

GWB

Of the 14, how many/much meat kept G ?

Damn, gone & turned Hanco on us !

My bud that shot the three Thursday evening last took the loins out of his. I have the best part of four deer, an Aoudad, and a Black Hawaiian Ram plus three pigs I brought back from the 24hourcampfire hog hunt. My two "game" freezers are full.
This was an extermination, not a hunt. We set six pens, two traps and 8 snares. No joy on Thursday and Friday nights. Sunday morning we hammered the ones pictured. It was in the 80's by 11 AM and its 310 miles home. I did not take any meat home with me.

ya!


GWB

GWB
What is the recipe for the one with strawberries.
It sure looks tasty! 😎

10-4 Killa !

I tend to vary the quantity and variety of seasonings, but this is the basis, from which you are only limited by your imagination.

I use a crock pot, set on low, usually 8 hours +/-.

After the first go-round I take the pot liquor and put it in a plastic container with a lid and put it in the fridge. The fat will congeal with the cool temps and next day I separate the fat from the pot liquor.

(can also be served on an onion roll with or without cole slaw)

...................
Spicy Dr. Pepper Pulled Pork Tacos

Boneless pork shoulder is slow seasoned in the oven with chipotle peppers and Dr. Pepper soda pop.


Ingredients

1 large onion
5 To 7 pounds boneless pork shoulder (Pork Butt)
3/4 teaspoon Kosher salt (more or less as desired)
1 teaspoon freshly cracked black pepper
1 can (4 ounces) Chipotle peppers in adobo sauce (hint, you may want to try 1 or two Chipotle peppers rather than a whole 4 oz. can)
24 ounces Dr. Pepper
2 Tablespoons brown sugar

Note: I add bit of garlic powder and Slap ya' mamma or Tony Chacheries.

Instructions

Preheat oven to 300 degrees.
Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan.
Pour the can of Chipotle peppers and adobo sauce over the pork. Add Dr Pepper and brown sugar.
Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.
Remove meat from pot and place on a cutting board. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. There may not be much.
Return the shredded meat to the cooking liquid and keep warm until ready to serve.

http://basilmomma.com/2017/04/spicy-dr-pepper-pulled-pork.html/


ya!


GWB

Who is that masked man?

Quien Sabe?

GWB

Gee, lots of shooting cool... Mostly pistols...????

I loaned Kyle my Glock 17. It was loaded with 147 Gr. Golden Saber over 147 gr. FMJ rounds.

I was using my RIA 1911, 45 ACP with 230 Gr. Triton Hi-Vel +P, BHP rounds over 230 gr. hardball.

Kyles' dad carried a 30-30 WCF carbine and I had my AR-15 in 6.5 Grendel in case two mags worth for the Pistolas was not sufficient. They were.

It was a rodeo for a minute or so.




ya!

GWB

Great I imagine it was quite a rodeo!!! You should have it on video!!! Thanks for the reply!! Always look forward to you stuff...

manage that habitat

mighty fine.


ya!


GWB

Thank ye, sir!!

THIS one's my mo' favorite........

Don't let the smile fool ya...…… THAT gal is pure MURDER on turkee-birdz

Yep

That's cool!! Grats man