Couzer

Awesome! Very nice looking bear!

Hope you guys find him! Sounds like he was hit pretty good.

She looks awesome!!! Looks pretty solid in the color, any more pics of the hide? Huge congrats

Electronic calls have their place, calling for long periods of time with out stopping. But nothing beats a good hand call. I use both, most the time hand calls , and when I do use a electronic caller I always have a hand call as well.

Nice buck!!!

Very nice! Keep on dropping them!

Shoppers at alma school and Queencreek, they carry liberty

"I am ALWAYS finding snakes. I work a lot of remote locations, and they seem to seek me out sometimes. Here are a few." You win!!! Dane that's a lot of snakes! That sidewinder is crazy small compared to that shovel

WTFreak? Really? that sucks

Very nice!

Cool snake! Even changes colors

Nice bear!

Very nice!!! Good job

Little trash around the base! Nice buck!!!

Wow that bear I want hanging on my wall!!! Love the light blonde half!

Awesome, another giant falls!!!

Sending PM over!

Great Pics!!!

Wow that is a good looking bear, and I think I would of shot it as well instead of the solid black one!!! Good shootin and getting it done!

I keep lookin to see if someone actually buys it! :-)

I am getting ready to smoke a Bear Backstrap here in a few hours and was wondering if anyone had ideas of a good recipe whether it was for elk, deer, or anything else. I have done some looking around and found that when the internal meat hits 160 degrees for 5 minutes (to kill trichinosis if present) its done. I'm planning on smoking it at 225 degrees, but I do have higher settings and one lower one at 185 degrees. I did prep the backstrap in a sweet BBQ rub in a food saver bag last week, then had set it in the freezer for 5 days. I took it out of the freezer to unthaw yesterday morning and now it is ready. Questions- Do in need a brine? Brown sugar? any other spices? turning it over every so often? Thanks

When I lived in Brasil I was in a area that had the most brown recluses in the world. I killed 5-10 a day if I wanted to. That does not look like a brown recluse that I have seen.

Amazing! Defiantly love the meat! Different than elk and deer, the backstrap held a lot of moisture and was not dry at all.

Well all I can say is wow, tasted amazing! I could definitely taste the hickory smoke along with the bacon juices that had penetrated the meat. I ended up cooking the meat to 165 degrees for at least 60 seconds just to be on the safe side. I now have lunch meat for my sandwiches for a few days if it last that long.

Holy Bearzilla!!!! Nice job calling him in!!! Great JOB