Zwickey for solids and Muzzy for non. Both great.
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The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details: https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is$300$250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
Fishing, and hunting reports (share yours)
- Thread starter Brian77
- Start date
oldmanwilly
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- Mar 7, 2014
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Going through old photos, here's what's left of an old boar I took some years ago.
Looks to me like he was a righty:
Looks to me like he was a righty:
Wishfulthinker580
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Went for a walk at mom and dad’s this evening
Retired UPS Driver
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- Jun 25, 2019
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But did you eat it? Gramps always said if you shoot it you eat it, that was the rule, and it taught you well.
carnifex knifeworks
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Feral hogs are delicious
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Fishing and camping trip a week ago at Blue Mesa near Gunnison, CO. Great trip, if not a bit on the hot side in the 90’s most of the week. At least it cools off into the 40’s at night…
Target species were Kokanee Salmon, Lake Trout, and Perch. We did well, basically brought home limits of salmon (10 each), and ~30 Perch in the one afternoon we targeted them.
The pollen has been crazy here. This is the intersection of Hwy. 285 and Hwy. 24 near Salida, looking West at Mt. Princeton (14,197’). That’s a BIG wind-generated dust devil you’re seeing out there, filled with pine pollen… I’d estmate it goes up well over 13’000’ in the air, the ground is ~9,500’
Here’s more of the same. CLOUDS of pollen in the air on the West side of Monarch pass on the way home!
Some of the fish pics at the cleaning station from a couple days.
A couple of the nice fish. 18” fat salmon and a Brown.
And a dink Perch lol…
Smoked the salmon up in the Recteq pellet grill last Sunday, after an overnight soak in a salt and brown sugar brine. Here’s the first batch right after I put it in, I had to do 2 batches we had so many filets!
Took about 4.5 hours at 180º. I diluted about 1.5 cup of honey with 3/4C of water, and glazed some of the filets every 20 minutes or so. Those honey-glazed ones turned out AMAZING! We have a local product here in Colorado called “Honey Smoked Salmon”, and this is WAY better!!!
Was a GREAT trip!!!
Target species were Kokanee Salmon, Lake Trout, and Perch. We did well, basically brought home limits of salmon (10 each), and ~30 Perch in the one afternoon we targeted them.
The pollen has been crazy here. This is the intersection of Hwy. 285 and Hwy. 24 near Salida, looking West at Mt. Princeton (14,197’). That’s a BIG wind-generated dust devil you’re seeing out there, filled with pine pollen… I’d estmate it goes up well over 13’000’ in the air, the ground is ~9,500’
Here’s more of the same. CLOUDS of pollen in the air on the West side of Monarch pass on the way home!
Some of the fish pics at the cleaning station from a couple days.
A couple of the nice fish. 18” fat salmon and a Brown.
And a dink Perch lol…
Smoked the salmon up in the Recteq pellet grill last Sunday, after an overnight soak in a salt and brown sugar brine. Here’s the first batch right after I put it in, I had to do 2 batches we had so many filets!
Took about 4.5 hours at 180º. I diluted about 1.5 cup of honey with 3/4C of water, and glazed some of the filets every 20 minutes or so. Those honey-glazed ones turned out AMAZING! We have a local product here in Colorado called “Honey Smoked Salmon”, and this is WAY better!!!
Was a GREAT trip!!!