I hunt animals, wreck bikes, eat weird things,
drink good beer and bitch about society
for your entertainment pleasure.
Monday, December 19, 2011
Saturday, December 17, 2011
Friday, December 16, 2011
Bradford County Bucks, 2011
Take a look at some of these pictures.... this is just a sample of the quality huntin' we have in NEPA. A buncha these bucks were taken either by our group, or a stone's throw away from where our group hunts.
Wednesday, December 14, 2011
Wednesday Grind
From '98's Inquisition Symphony. Live track is from the 2001 DVD Live, recorded in Munich 24 October, 2001.
Little bit of a slower grind, but still good stuff. Who else can rock out that hard to a cello?
Horns Up! \m/ \m/
Six steps to meaty bliss
1. Whack a big fat buck (or doe, as the case usually is for me).
2. Cut that sumbitch up and make all the big pieces into little pieces.
3. Find all of the good, lean hindquarter meat, trim the junk off, slice it into 1/4" strips (across the grain), and marinate it in this for 24-48 hours.
4. Load up the dehydrator. Try not to let your mouth foam all over the meat.
5. Cook on high (about 150°) for eight hours, give or take a few. (Warning: Simply walking into your kitchen, if not your house, will induce automatic salivation for several days after this procedure.)
6. Remove the jerky from the dehydrator (eat a few pieces.... yaknow, for quality control), bag it up (eat a few more pieces), clean your mess up (eat a few more pieces just for good measure), throw the bag in the fridge (grab another piece for the road) and enjoy!
This is the first time I've made deer jerky. I gotta say, the recipe was fool-proof and this could very well be the best damn deer jerky I've ever had. I've let a buncha people try it and everyone loves it. I'll definitely make a batch of this every year now.
2. Cut that sumbitch up and make all the big pieces into little pieces.
3. Find all of the good, lean hindquarter meat, trim the junk off, slice it into 1/4" strips (across the grain), and marinate it in this for 24-48 hours.
4. Load up the dehydrator. Try not to let your mouth foam all over the meat.
5. Cook on high (about 150°) for eight hours, give or take a few. (Warning: Simply walking into your kitchen, if not your house, will induce automatic salivation for several days after this procedure.)
6. Remove the jerky from the dehydrator (eat a few pieces.... yaknow, for quality control), bag it up (eat a few more pieces), clean your mess up (eat a few more pieces just for good measure), throw the bag in the fridge (grab another piece for the road) and enjoy!
This is the first time I've made deer jerky. I gotta say, the recipe was fool-proof and this could very well be the best damn deer jerky I've ever had. I've let a buncha people try it and everyone loves it. I'll definitely make a batch of this every year now.
Tuesday, December 13, 2011
Monday, December 12, 2011
.700 WTF - A new reason to live
It ain't the biggest.
It ain't the baddest.
But it's pretty damn badass.
Seriously... most rifles with a caliber this large require a bipod or a tank to use them. Oh, but not the .700 WTF rifle.
This can only be described as a gun nut's wet dream come true. Check it out for yourself, and make sure you watch the video all the way through.
CharlieDelta, in case you're wonderin', you're the first one I thought of when I saw this.
It ain't the baddest.
But it's pretty damn badass.
Seriously... most rifles with a caliber this large require a bipod or a tank to use them. Oh, but not the .700 WTF rifle.
This can only be described as a gun nut's wet dream come true. Check it out for yourself, and make sure you watch the video all the way through.
CharlieDelta, in case you're wonderin', you're the first one I thought of when I saw this.
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