dmoto

Thanks for posting. I'll have to give this a shot. 1.6# of dove meat is a bunch, but I think I have decent sized amount buried in the freezer. Typically, I'll mince the meat and put it in some cornbread stuffing (in substitution of liver) around the holidays and it works pretty well. However, the recipe you posted looks to be also a good use of the ole flying rats.

Listened to the interview and the interviewer missed some opportunities to ask questions such as, "how do you plan on enforcing the ban?". In full disclosure, I've used a camera in the past, however, I don't see too many cameras in the areas I hunt. I had lunch with Jim Goughnour last year when I picked up a custom spinnerbait rod. Seems like a good guy with rational thought behind any of these types of AZGFD decisions (and makes one heck of a fishing rod). During lunch, he explained to me the issues surrounding the idea of people using cameras to profit from the sale of specific locations of trophy animals. Personally, I don't have any data or statistics to back up that claim, however, I suppose it's plausible. Jim references this topic in the podcast and if this is a big problem, I can see the justification of the ban. However, it's a shame that these bad apples ruin it for the rest of the hunting community. I personally do not see an issue with running a few cams, but not in overabundance. One statement in the podcast that Jim referenced was that it's difficult to purchase just "one" cam and that cam purchases are in 6 or 12 packs. I completely disagree with this. Just look at yesterday's Camofire email. Single cams galore. Or just hop onto Amazon. That was an odd statement and not sure why he said that. All in all, I give both Jim and Kurt kudos for going on the podcast. However, the interviewer missed some prime opportunities to ask better questions.

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Dang. Yeah, I see he lost his lease. However, there was 2 firewood places on the same block (Aire Libre). Funny, they'd always have competing signs out front. Reminded me of the HD and Lowe's across the street from one another in Show Low. Might still be worth a drive by if you're in the neighborhood. Or of course Berry Bros off the 202 and Washington (next to Le Girls) always has a good selection at a good price.

I've bought a bunch of wheelbarrows full from the two firewood spots on north side of Greenway Parkway just west of 16th Street. Visible from the road, so if you're driving by, may want to take a look.

My Beretta A300 has served me well over the years for ducks, dove and quail. I saw that Dunn's has them on sale for $599. Might be worth a look? https://shopdunns.com/product/beretta-a300-outlander-12ga-3-28-barrel-black-synthetic-stock-semi-automatic-shotgun-j30tt18/

If it hasn't changed from years past, it runs from the west side of Rabbit Island down to about Methodist Creek. Not sure about Orange Peel or Bermuda (as I usually don't fish that end). All marked with buoys. Here's an old map.

Harbor Freight. Medium sized trap. Worked well for a few dozen when a crazy neighbor was feeding ferals for years on end.

Nice digs! Wolf of Wall Street? Good luck out there. Been following the thread. Hope you guys put one down.

Nice work! At the few spots I've been to for the second time this season....birds seem to be flushing much further out now. 40+ yards. It could be just a fluke, but numbers are still great, as seen in your pic. Good stuff.

Headed out this morning for a couple of hours to a different spot east of the valley that has held decent quail numbers over the last 10 years or so. 5 mile hike, 7 birds and spooked up 4 decent size mule deer bucks, so that was a good surprise. Really liking the Federal HiBird shells in a #6. No lost birds this trip and the heavier shot doesn't chew up the bird any more than when I was using #7.5. Really cuts down on time looking for a downed bird....they drop like a rock, so probably sticking with that round for the remainder of the year. Gonna try some of Hank Shaw's quail recipes this time around. Good stuff.

Looking for a referral/recommendation for someone to work on a CanAm Commander 1000. Having issues with it constantly going into limp mode. Could be MAF, oil pressure sensor, or something else. Can't figure it out and looking to pay for someone to go thru it, diagnose and fix. RideNow is backed up big time and always seems to be very transactional. Thanks.

Thanks guys. I'll reach out to both. Battery seems good last time I checked, but worth checking again.

Ya, agreed. My Beretta A300 can also be finicky with low brass. Made the switch to heavy game Federal and no issues.

What kind of shells were you shooting?

Picked up 6 in 90 minutes yesterday after work. Missed some easy shots...practice makes perfect I guess. Been going to the same spots year over year....and this was the most amount of birds I've seen in a very long time. Should be a great year.

Selling my 2200 for $150. In great shape, packed out one cow elk. No rips, tears and all zippers/buckles work great. Optional water bladder is available for $20. Located near 101 and Baseline also travel quite a bit near 24th St and Camelback. Dane - 3O3-9O9-2425

Sold pending funds

I could see fryers working as long as the temp control is accurate. My only issue would be the volume of the fryer. If I'm doing a large batch of tri tips, ribs, etc (for instance I did 6 tri tips and 9 racks of ribs for a houseboat trip to Powell) it wouldn't work so well. Using a sous vide "tower" allowed me to do huge batches in a 75 qt cooler.

TTT - Price dropped to $150

Where are you located?

I've been using one for 5+ years. It's great and really just another kitchen tool. I've been using it for anything from pre-making camp meals, to 36 hour short ribs, infusing vodkas and bourbons, tomahawk steaks, etc. Camp meals typically include a couple tri tips at 132* for about 12 hours (at home), then leave the tri tips in the bag and back into the fridge/cooler until they're time to eat. Cut them very thin and a quick sear on a cast iron skillet. Makes for a good lunch with King's Hawaiian rolls and some horseradish sauce. Short ribs - use a Korean gochujang paste on the ribs. Vacuum seal and sous vide at 150* for 36 hours. Remove from the bath, refrigerate and when ready to eat, just sear on a skillet and good to go. Makes for good social bbq or camp meal. Vodka - Pour vodka in an empty glass beer growler until 3/4 way full. Dump in cut up fruit such as apple, pear, mango. Put the lid on the growler and into the bath at 150* for 4 hours. Makes for great infused booze. Works the same with bourbon or rum. Makes good for social get togethers. Chicks who booze love it. Elk backstraps - same as a steak, 132* with just salt/pepper and a tbsp of butter. Into the bath for 2 hours and sear on a skillet or screaming hot grill. Turns out great, as it's cooked medium-rare all the way thru, not just in the middle with well done outer edges. I could go on and on, but hope you get the idea. Kenji Lopez has a bunch of good tips on his website on sous vide.

Looks awesome. Nice work! Now I'm thinking I need to add a meat slicer and a griddle to my kitchen.

PSA has a Sig Romeo for $199 today.

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