I’m pretty sure that guy shouldn’t be aloud chickens
Liked On: 02-10-2019, 11:46 PM
I Dry the skin, salt and oil it. Preheat oven (important) to 220 and chuck it in until most of the skin is crackly, usually takes about 20-30 mins. Then turn it down to 160 for 30 mins per 500 grams,...
Liked On: 27-09-2019, 12:41 AM
I Dry the skin, salt and oil it. Preheat oven (important) to 220 and chuck it in until most of the skin is crackly, usually takes about 20-30 mins. Then turn it down to 160 for 30 mins per 500 grams,...
Liked On: 26-09-2019, 09:53 PM
I Dry the skin, salt and oil it. Preheat oven (important) to 220 and chuck it in until most of the skin is crackly, usually takes about 20-30 mins. Then turn it down to 160 for 30 mins per 500 grams,...
Liked On: 26-09-2019, 09:51 PM
I Dry the skin, salt and oil it. Preheat oven (important) to 220 and chuck it in until most of the skin is crackly, usually takes about 20-30 mins. Then turn it down to 160 for 30 mins per 500 grams,...
Liked On: 26-09-2019, 09:24 PM
I Dry the skin, salt and oil it. Preheat oven (important) to 220 and chuck it in until most of the skin is crackly, usually takes about 20-30 mins. Then turn it down to 160 for 30 mins per 500 grams,...
Liked On: 26-09-2019, 08:51 PM
Shoulda slapped some sense into him!
Liked On: 26-09-2019, 03:54 PM
My missus loves these old guns, has a reproduction Enfield, and a original 1860 Snider. Still shoot the Snider too, soft loads and not a lot of shots but gees it’s good fun!
Liked On: 26-09-2019, 03:02 PM
Hi, I’ve been reading a lot on here about people using tight twist barrels to stabilise heavier projectiles so got me thinking about my own rifle. I’ve got a Tikka T3 in 1:8 twist so thought going...
Liked On: 16-09-2019, 08:01 PM
I’m full up this week, might be a little while before I’ve got time for the hills, bring on the longer days!
Liked On: 26-08-2019, 01:29 PM