chuckster

Thanks fellas, your right on the accuracy comment. I may have jumped the gun on the 2900 fps. last night I placed an order for a Tikka-6.5X55, dies, and, lapua brass to get started. I'm on the lookout for some H4350.

Hi Stomp, thanks for weighing in. Forgot to add, the Tikka has a 22.5" barrel. I'd be real happy with ~2900 fps. Sound doable with the shorter barrel? I have R19 and R17 on hand, which is a hair slower than H4350. I'd be interested to hear reports on the 143gr ELD-X and 142gr NABLR if anyone as experience with them.

I was just looking at the spring leftover tag list and see that if reads: Applications accepted by U.S. Mail only ON or After November 28, 2016. Have they eliminated the option to go down to one of the regional offices and pick up a leftover tag?

Looking for once fired 270 wsm brass. Have Cash. Not interested in Nickel plated. Shoot me a pm, post here, or text 480 744 3661. I'm in Chandler.

I live in the east valley and looking for a couple places where I can buy a stripped AR-15 lower receiver for my 1st AR build. Thanks.

36C Late December, tag 11!! Oh yeah!

Thanks, I'll definitely checkout Quintin defense.

Thanks guys

I picked up a few thing and thought I'd pass along that Black Ovis has 20-25% off Sitka Gear and Firstlite and free shipping. Some of the Badlands packs are on sale too.

It's mixed head stamp mostly large primer Wnchester w/some small primer federal. Deprimed and cleaned. Interested in .40 S&W brass/bullets, .243 dies, .338 dies, magpro, let me know what you have.I'm in Chandler, text 480-620-3309

I like to braise mine. Heat your oven to 300 For the braising liquid I mix together: 1 1/2 cups of Cabernet 3/4 bottle of Extra Stout 1 cup of beef stock 2 Tbsp of Worsteschire 3 Tbsp of soysauce 1 Tsp of dried thyme 1 Tbsp of anchovi paste Garlic powder Ground Black Pepper 1 Tsp of ground shitake mushrooms (optional) For the meat: Dice 1 medium onion Chop 2-3 cloves of garlic. Season your roast with salt and sear in a dutch oven till brown. Remove and set aside. Add onion to pan and saute till soft, add garlic and saute for another 60 seconds. Add 1/4 of the braising liquid to the pan and deglaze. Put the roast back in the pan and add 2 Bay leaves and enough of the braising liquid to cover the roast. Cover and place in the oven for ~3 hrs. It should be fork tender when done. Remove roast from liquid and set on a large pan and cover with tinfoil. Place dutch oven and cooking liquid back on stove and reduce by 2/3 or until it thickens to a sauce/gravy. Roast can be served shredded or sliced with the sauce. I like to serve mine with mashed potato's the sauce makes good gravy. Works best with bone-in roasts. I prefer shank.

High country mulie hunt is high on my bucket list. Congrats, loved the story!

Hi, just joined the site and wanted to say hello. Can't wait to chase some coues this fall! Chuck

I picked up a 35a tag in the leftover draw. Going scouting in two weeks to check out the unit. I've never been there before, but have a few places I like on maps. Sounds like deer are uniformly distributed throughout the unit. I'm not too picky, just want to try out my new handloads and get some venison.

Be proud. Nothing wrong with that bull.

Nice Buck!