Chef

I sure miss a good slice. Hand tossed, NY style, crispy (yet pliable) crust, with flavorful tomato sauce and high quality mozzarella cheese. I like my pizza like Portnoy likes his pizza. *Bonus for pizza joints that use Grande cheese. . Ever have a slice at Upper Crust in Tucson? Then you feel me. Post up what you've got, I will probably try them all.

Hope you enjoyed them! I noticed their to-go boxes were different too. You are correct, if you’re not a fan of the char, this may not be for you.

Very interesting.

They can still get creative and get more... Utah Law Makes People Buy Hunting/Fishing Licenses To Use State Lands | Cowboy State Daily

Well-deserved tag, my friend. Looking forward to your success.

Pane Balsamico: Mixed green salad with balsamic dressing Margherita Pizza: The sauce is great, and the mozzarella is very good Arizona Pizza: slightly caramelized red onion, fresh rosemary, and pistachios (Bianco's famous) The Finocchio Pizza with the fennel sausage is a go-to at Bianco's. I'm certain it is the same here. We were just stuffed! Enjoy your lunch and take some pics!

dang. Watch this rave review of Il Forno Bello HERE. Best pizza of his life? To be clear, they serve the same Neapolitan-style pizza as Bianco, with many of the same pizzas.

I have to put a plug in for Il Forno Bello that just opened up in NE Mesa. We just had dinner there and I love that's it's so much closer to us than Pizzeria Bianco. You can read a quick description (hot off the press) by clicking HERE.

Crazy.

Sheep 43B with 10 tags, wowzers. Cabeza 46B-W going to 5 tags? That many Class IV rams in there?!

I agree.

That's just cool lookin'

Love the Hasselback potatoes!

365"

Good lookin' dudes right there.

In April 2024, I was fortunate to draw an off-range oryx tag for March 2025. I’ve had a whirlwind year since drawing and timing couldn’t have been better for the hunt. With that said, we encountered severe winds with no sign of letting up, which made things challenging. With the wind gusts, everything was bedded. Due to the flat terrain, glassing for extended periods was unproductive. We would glass and go, glass and go, constantly moving. The wind gusts were so brutal that any tracks on the ground were erased, making it easier to gauge a fresh track. So we changed plans and drove roads looking to cut tracks which we eventually did. We found a group of three at about 400 yards and they had us pegged. This happened twice more with the ranges increasing each time. They eventually had enough of us and bolted. Fast-forward to the late evening, and we were able to find the same group again at 1000 yards. They had picked up another oryx, and they were now four, with only one being unbroken. A long stalk later and I had my oryx. Five minutes later, it was pitch dark. Good luck to everyone on the upcoming NM draw!

Here is the impressive kill shot from early February. Our friend made a great shot from 500 yards out. C207590C-3D99-4906-829D-142D18BD8683-16780-0000025A9407A82F.mov

He'd be pushing 190" if his left fronts matched his right side. Love his backs...Beautiful buck!

It should come out great! I add plenty of red wine to mine. As well as braising in beef stock rather than just water. You can serve with some mashed potatoes, adding plenty of heavy cream and butter. This will give some roundness to the dish, considering how lean the meat is.

I've been enjoying Oryx table fare all year. Absolutely phenomenal. I was pumped when our friend invited me to tag along on his NM off range hunt earlier this month. He made a stupendous 500 yard shot on his Oryx. I just finished off another serving of Bourguignon made from the rib meat.

Way to go Doug! What an awesome tag to have. Congrats!

WHAT!!?? You mean I'll be checking my bank accounts all day again?! 😁

Crazy thing is, I keep checking my bank accounts for hits.

Yup

Correct, the title of the post says so.