Sisco

Back in the 60's I had a friend from Iran (pre Ayatollah) who had won a Silver medal wrestling in the 1964 Olympics. He had a picture of him and then Cassius Clay taken after they had gotten their medals at the awards ceremony. Said he was totally different when there were no cameras around. Smart, soft spoken, easy to talk to.

I would too always interested in learning a better way

For fileting them, Magwa has it right. Need a sharp knife and make an incision along the pin bones on either side slanting up towards the top of the filet and almost all the way to the skin, then remove the strip of meat with the pin bones in it.. Some people instead use a serrated grip needle nose pliers to pull them out one at a time. That works, and leaves more meat, but you have to keep cleaning the tip to get a grip, and it's tedious. Some restaurants in New York will have a specialist who does that every afternoon to the Salmon they are serving that night.

What did I say?

http://www.wideopenspaces.com/10-facts-share-anti-hunters-pics/

Magwa, Idaho is the only place I would ever consider moving. Wife's grandfather used to have a cabin on Alturas creek outside Stanley. At that point the Chinooks had swam 938 miles up river. By then they were so beat up and coated with fungus, you really didn't want to eat them. Fun to watch them spawn, though. Pictures below date from 1983. Two shapes in the middle of the second picture are a male and female spawning. Frank Church got a bill passed forcing him and a few others to sell his cabin to the Federal Government even though it was on pasture land and not even close to the Sawtooth Wilderness. .

Nice lookin Chinooks Magwa. Lots of good eating there. Which dam is that behind you? Hemi, Chum salmon are the junk ones. The Inuit keep them and smoke them for dog food for their teams. So do a lot of back country people. Sockeye, Coho and Chinooks are the good stuff.

Welcome from Wisconsin.

My advice, shoot it until something breaks. You might want to pick up a Armalite AR 10 spare parts kit. Should keep you running for a long time. I have one for each of mine.

Once you find out how fun they are to shoot, you will probably be upping that ammo count.

WIth an Armalite, not at all. You should be good out to 600 yards with a 16" barrel, at least. I have two Armalites and the fit on both is outstanding. One is a 16" AR10T carbine, now discontinued, and the other is the standard 20" barrel rifle. Find out the ammo your rifle likes to digest. I am guessing something in the 168 grain range will work well to start.

Before buying anything, take the rifle out and put a fair number of rounds through it. After that some likes and dislikes about handguards, sights, etc. will probably jump out at you.Make a list what you would like to see improved. That will point you to what to change first, and what you want to keep.

I like the way you think.

forgot to add boil the potatoes et al in the chicken stock.

Great story Hoff and a big congratulations on the fine buck you took and that other one as well. I am up in Bayfield County, and we are really struggling right now with our deer population.Shepp and Hoff, don't know if you are familiar with CDAC's (County Deer Advisory Councils) but you might have heard about the brouhaha down state in that one county with them. Too bad I have met those guys and they are trying to do a good job. Any way, you might want to track what they are doing in the county you hunt in. If you want to know more, go on the Wisconsin Conservation Congress website. You can also access harvest numbers for any county in the state through it. Hoff you are right, we live in a great state to hunt and fish in. And hunters and fishermen are still respected by the large majority of the population. Don't get me started on the CWD fiasco.

This isn't grilling, but I am pulling some of my fish in the freezer today to whip up a mess of fish chowder. In this case I am using Lake Trout and Coho Salmon from Lake Superior. My personal recipe below. Ingredients: Your favorite fish, works best with salmonids or whitefish. 2 or 3 small(2 lb-4lb) fish. Filet or cook whole. 3 strips thick cut bacon 3 peeled russet potatoes( peeling optional) one onion or a leek if you prefer. two stalks celery, or if you don;t like cooked celery you can substitute celery seed. 1 can chicken stock 1 qt cream one sprig Rosemary Old Bay seasoning.(gotta have Old Bay!) 1 sliced carrot(optional) 1 cup of frozen, canned or fresh corn. Season the fish and put in the oven and bake. Don't overcook, you will want it still moist. Dice the bacon and cook in the bottom of a dutch oven or a pasta pot until crisp, add the potatoes cubed 1/4 inc or so along with the chopped celery and onion and carrots. Bring to a boil then reduce heat and simmer until potatoes are soft. Add the corn, cooked fish(deboned and pieced up), Chop up the Rosemary needles add, and add cream until your desired consistency. Season to your taste with the Old Bay. Bring it back up to a low boil then reduce heat and simmer for half an hour stirring frequently. If you like a thicker chowder, dissolve some flour in hot water and add sparingly and stir until the simmering brings it to desired thickness. Enjoy. If you try it let me know if you like it. I will post a picture of it later.

I would feel sorry for you but with a freezer full of Idaho Salmon, you wouldn't deserve it. Congrats, sounds like a blast.

I cheated and used a commercial rub. Salt Lick. It is okay, but don't use too much because it is salty! and has a lot of heat. The brine was straightforward. five cups of salt in a big turkey fryer kettle with the three pork shoulders. Eight Bay leaves, and four table spoons of pepper and enough water to float the shoulders.

He has been shooting so much of it they are changing the name.

My "B" Armalite mags digest 2.80 rounds just fine so that is what I keep it at.

That is it in a nutshell.

Got mine for $399, so price is coming down.

No pics but brined three pork shoulders on Friday, followed by a 14 hour smoke on Saturday. Started at 4am, went fishing on the big lake, came back in time to replenish the wood. Finally took off at 5:45 pm. Served my homemade barbeque on the side, because my son said the bark was to good to cover with barbeque sauce no matter how good it is. Next week, my turn at a monster brisket. Will take pictures this time. Made mexican style pork tamales yesterday, and still have a ton left.

Read the article, haven't figured out if it would be a dedicated 22 LR or if all you would need is to swap mags. If a mag swap, that would be great! Talk about flexibility!