Chef

I wish they would throw the book at aggressive poachers like these. I also hope they find them.

It Sounds Like a BB Gun… But It Hits Like a Freight Train!! - 8.6 Blackout Here is a good video I watched yesterday on a heavy for powder, all-copper, bullet round with exceptional expansion even at slow speeds. Ultra-fast twist rates are discussed, and I found it interesting that the bullet's expansion came from hydrostatic pressure due to the design.

Swab your rifle bore super clean, removing all fouling, before switching between all copper bullets and lead bullets (& vice versa) for circumvention of accuracy issues.

I got goosebumps looking at the photos. Great captures as always Doug.

I just saw this too. The hunting will be good next year if they get any precipitation in the coming spring.

Looks like it has now spread exactly along the pattern from yesterday. Interesting.

Thanks for letting us know! I had no idea. He is one tough and lucky guy!

My man 🤙

I saw this. Not a good spot to have a fire during the hunts.

Sorry to hear about this.

Great update! Must be nice to hunt like that.

Thanks Doug. I noticed that onX shows the same type of map.

Spinalis Dorsi on these look legit. Great job choosing the cuts!

Bases lack a bit to hit 180” I think. I say this is a high 170’s ram with a beautiful curl, complete overlay, symmetrical horns that go long. I would shoot him on day one.

It's easy to see why people fall for fake news nowadays.

I love my 10-15x50 Leica Duovids

This is amazing. I didn't know that this niche existed. It's great to see this abundant resource being put to good use. I can only imagine the amount of labor involved being a deterrent to more people utilizing it. Long ago, I worked at a high-end Southwestern cuisine restaurant, and we utilized mesquite flour to dust meats before pan-searing. I always enjoyed the sweetness in the flour we used.

My man 🤙🏼

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.

He gone. Thanks.

Well deserved Andrew.

Dinner last night. Tacos al pastor, blue corn tortillas-CDMX

That's a stud ram.

I just tried this place. I ordered pick-up (unfortunately) but that didn't take away from me enjoying the pies. A wood-fired oven and a charred crust! The sauce was savory with a slight tang and not overly sweet. The mozzarella was creamy, just the way I like it. The crust has good flavor, and the dough is not overmixed and appropriately rested, so it's not tough/chewy. This is my new go-to place in the East Valley. Thanks!

I agree and disagree. Pizza is best how you order and enjoy it. What works for some may not work for you, and that's fine. Reminds me of instructions for tasting and rating coffee. Test it like you usually do; if that's with cream and sugar, then so be it. I agree wholeheartedly that the quality of pizza ingredients differs at each establishment. Some pizzerias believe in and appreciate fine ingredients, which makes the end product even better. Unfortunately, some don't have the palate to distinguish between economy Sysco ingredients and premium cheeses/cured meats. Yes, the pepperoni is a great example.