Chef

Loved the read. Your son is full of unknowns. LOL Congrats to the both of you on tagging out on day one!

Good stuff. Congrats!

Great observation. Spot on!

Congratulations!! Great stuff! I always enjoy your posts. Thanks for sharing your son’s success!

I like the SLC location better than Chandler.

Stud of a bear. Nice pic too. Congrats!

We tried our best to navigate through the masses. It was a show. I'll go back once the crowds die down.

Third. I own a Recteq and purchased mainly for its ability to hold temps within a smaller temperature sway. I love mine.

Congratulations and thanks for sharing! Yes, a coues success story is next!

Congrats to the both of you. You are 100% right... Helping out on others' hunts definitely keeps you polished. Great job to all.

IA Born is correct.

Yes.

Today marks 20 years since I first became a member of this forum. So much has transpired since then with lifelong friends made, hunting skills matured, and knowledge increased. I can't believe how fast time flies!

Nice, Casey.

Illegal only if it's “for the purposes of taking or locating or aiding in the take of wildlife,”

Tikka rifles are a great bang for the buck. Smooth actions and superb accuracy right out of the box.

Of trophy bucks? Yes. Guys aren't holding out for the big buck they caught on cam anymore. They're flinging arrows at the first antlered buck that's in range. Just my humble opinion.

It did. Not of animals harvested, but of trophy bucks harvested. Everyone is in the RACE to beat the cut off.

So sorry to hear this news. I'm certain forum members can assist in any way we can. I'm good on a tent. Good buy for someone.

Congrats my man!

Congratulations and thanks for sharing your success! Excellent.

Charcuterie board with an assortment of cheeses and cold sliced meats with olives and different spreads. Also, traditional pairings of the same items on bread. Some of the ingredients: Gruyere and caramelized onion spread Herbed Brie Traditional Brie Buffalo Mozzarella Manchego Asiago White Cheddar Fontina Soppressata Prosciutto (wish it was di Parma like Maximus') Figs Green Apples Assorted dry roasted nuts Assorted olives Fig Jam Red Pepper Jelly

Keep on doing what's working! 👍

Yes, tried and true. NY CIA '94. Dry brining gives you a good dry surface area for searing (like your cast iron) Reason is the salt draws out moisture from the steak surface. If you brine for too long, you draw out more moisture and start getting a product that is too salty. I have dry brined hundreds of salmon filets for Lox. I used to get all kinds of results from different cure times etc.