reflex264
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Post by reflex264 on Jan 22, 2020 9:58:43 GMT -5
Killed with my 441T 44 special. 255WFN bullet at 1030fps. He was so ugly his momma didn't even love him.  |
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Post by leftysixgun on Jan 22, 2020 10:30:25 GMT -5
Ah yes, one of my favorite targets. Good shooting!
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Post by bagdadjoe on Jan 22, 2020 16:48:31 GMT -5
I just knew I was about to see a picture of Hogatha Jane, one of my ex-inlaws...
She worked a carnival sideshow for awhile scaring children...
But seriously...Nice shot
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Post by x101airborne on Jan 22, 2020 18:31:16 GMT -5
One of my inlaws looks like that. Disney said she was too mean and ugly to play "Wicked Witch of the West", yet she still torments me.
ANY dead hog is a good hog. Great job!
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Post by bushog on Jan 22, 2020 20:19:06 GMT -5
Killed with my 441T 44 special. 255WFN bullet at 1030fps. He was so ugly his momma didn't even love him. What revolver is that? |
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reflex264
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Post by reflex264 on Jan 22, 2020 20:47:41 GMT -5
441T Taurus. This is one of the good ones before they changed manufacturing. Super accurate. I had a scope on it and 1.5" groups at 100 yards were no problem. Fit and finish is nearly S&W good.
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Post by x101airborne on Jan 22, 2020 21:46:32 GMT -5
441T Taurus. This is one of the good ones before they changed manufacturing. Super accurate. I had a scope on it and 1.5" groups at 100 yards were no problem. Fit and finish is nearly S&W good. That is danged fine right there. |
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reflex264
.375 Atomic
Posts: 1,411
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Post by reflex264 on Jan 23, 2020 8:20:02 GMT -5
It is a shame their quality went down after these were built. This gun is like holding a S&W. I have one of the first 66s as well that is also a jewel.
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Post by bula on Jan 23, 2020 9:16:48 GMT -5
He'll look better as sausage, ribs and chili, burp. Nephews just south of tampa belong to River Ranch in central Fla.. Hog and python central. They whack a hog now and then. Yesterdays "falling Iguana" warnings on the weather channel for Fla cracked me up but got the wheels spinning. Texted them to come up with a signature patented(lol) chili using a blend of hog,gator,python and iguana. They laughed,but then that got their wheels spinning ! Gonna have to cook it in a Jon boat .
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Post by x101airborne on Jan 23, 2020 11:03:25 GMT -5
Iguana and Rattlesnake aren't bad if you understand how to cook them. I give away all my gator meat. Our fall gators have been eating Gafftop Sail all summer and taste like you just licked one that had been laying out in the sun all day.
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Post by bula on Jan 23, 2020 11:24:48 GMT -5
Yup, like rattlesnake as much as I like frog legs. Dang, making myself hungry here. Only had gator a time or two, not sure of the chefs skills at those times, so opinion not fully formed.
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Post by bagdadjoe on Jan 23, 2020 14:26:55 GMT -5
Texted them to come up with a signature patented(lol) chili using a blend of hog,gator,python and iguana....." . Here in Kentucky, they'd put all that in a 40 gallon iron kettle..add some beef, lamb, goat, squirrel and anything else that walks or crawls...cook it for 3 days and call it "burgoo"... Good stuff! |
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Post by jfs on Jan 23, 2020 15:08:51 GMT -5
That one rates high on the ugly scale....
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Post by x101airborne on Jan 27, 2020 20:54:35 GMT -5
Yup, like rattlesnake as much as I like frog legs. Dang, making myself hungry here. Only had gator a time or two, not sure of the chefs skills at those times, so opinion not fully formed. Do you know there are two different kinds of meat in a gator's tail? The outer layer is full of sinew and red meat. Cut straight across a gator's tail and you will see a wonderful white meat "tenderloin" running down both sides of the "spine". Keep that for yourself and give the legs and the rest of the tail away. Legs aren't bad brined and smoked for about 6 hours. Not bad at all. Makes decent tacos. Want to know where on a gator to find the "other white meat"? The jaw muscles. Just like the tail "tenderloin", they are white, flaky meat that cooks up really well. A 350 - 400 pound gator will have roughly grapefruit or slightly larger muscle on each side. (Depending on age and condition of the gator. ) The "dark meat" is what you buy in the grocery store for stupid (in my opinion) prices. The "white meat" is reserved for sale to eateries and culinary suppliers. Soaking the gator "dark meat" in milk and lemon juice over night really helps. So does adding a half cup of yellow mustard to your egg wash before rolling in corn meal and frying. For rattle snake, I don't soak it. Never felt the need. Only thing to remember is as soon as the cornmeal starts to darken from frying, PULL IT OUT! Have a warmed cast iron dutch oven (about 200 degrees) with paper towels in the bottom and put the fried snake in it and let it set for about 20 minutes after frying. If you are frying a large rattler, make multiple layers of paper towels as you lay down meat to soak up the grease from cooking. Don't let it get soggy. I did not stay at a "Holiday Inn" last night. LOL. |
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Post by bula on Jan 28, 2020 9:45:16 GMT -5
Just learned more about gator meat than I knew, by a good bit ! Thank you. Rattle snake here is the ribbons down the length of the back, above(outside) the ribs. No breading or egg wash. Just butter or bacon fat. Wife can't live without some garlic in there. Splash of white wine if on hand. Like frog legs that way too, but can go with breading.
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