And after 9 hours in the oven. 226930
Liked On: 19-06-2023, 12:55 AM
Tried something new. Lamb shanks marinated overnight - chilli powder, mint, soy sauce, white pepper, maple syrup, salt, Korean Red pepper flakes, olive oil and a good slug of vodka (it really pulls...
Liked On: 18-06-2023, 06:43 PM
Going in the oven now. 226854
Liked On: 18-06-2023, 06:42 PM
49 trout caught this year and this feed is the last from the freezer. 226840 Battered. 226841 226842 226843 226844
Liked On: 18-06-2023, 06:41 PM
Packin rods... 226851
Liked On: 18-06-2023, 10:43 AM
I took my Son out for a quick hunt tonight, he couldn't stop laughing when I put my little 223 round beside his 7mm rem mag however I had the last laugh when I dropped this spiker @ 200 meters using...
Liked On: 17-06-2023, 04:53 PM
Home now. They were 240 yards (above). Yearling side on low heart shot. Staggered 5 yards and tipped over. I could see blood spraying all over the place through my scope. Mum ran 20 yards and stopped...
Liked On: 17-06-2023, 04:53 PM
Looks bloody good cam, did you do them on the Webber BBQ with the snake method, Like long and slow brisket? Beef checks are one of our favourite dishes done in the slow cooker, need that long time...
Liked On: 16-06-2023, 09:00 PM
My wildcat leaning is towards a 375 because of reasonable bullet options But it needs to be rimmed So I was thinking a 9.3x74R case necked up to 375 A nice sized good quality case but not as...
Liked On: 16-06-2023, 08:53 PM
Oh yeah I should've mentioned what it actually is. No mystique here... I called it the 7x60mm. The reamer dimensions are designed to lengthen a 7x57 chamber with the same base, neck and shoulder...
Liked On: 16-06-2023, 08:50 PM
Finally doing my first wildcat. So I thought, can we do a wildcat appreciation thread? There have been a few on the forum have there not? Anyways, after mulling over ideas and procrastinating for...
Liked On: 16-06-2023, 08:47 PM
Yup, go get a DPT Sent from my SM-S911B using Tapatalk
Liked On: 16-06-2023, 08:41 PM
Sounds like you cooked it right then,.it is almost pull apart meat... Sent from my SM-G990E using Tapatalk
Liked On: 16-06-2023, 08:10 PM
Ox tail, mutton shanks, and beef cheeks are at on the top of my favourites list. The texture of a cheek is a li bit different. "Very nice" Sent from my SM-G990E using Tapatalk
Liked On: 16-06-2023, 07:56 PM
stick with plan 'A', 308 until you are competent enough. Start exploring when you have a bit more experience.
Liked On: 16-06-2023, 07:51 PM