Sisco

The worst song of the 20th century.Happy Birthday Bill!

Nice elk Mitch. I knew Magwa would be along. He obviously knows of what he speaks. Keep us informed how that new rifle performs as I don’t know if any one else on the forum has one.

Welcome Steve. You have been through a lot. As far as reloads, midrange loads should be OK power wise in your DPMS, The issue will be chambering if you didn’t use small base dies when you loaded them. You may get lucky and find the reloads previously shot from your bolt gun will cycle, but moving forward if it was me I would get some small base dies. I shoot three different semi auto 308’s so I small base size everything.

Welcome from Wisconsin.

Hi Mitch. Nice looking 308 AR by the way. AR 10 is reserved for 308 Direct Impingement rifles manufactured by Armalite. Which is why this forum is called “308 AR” and not “AR 10”. You shouldn’t have any issue using it for Elk as long as your shot placement is good. We have a forum member who has killed a good number of elk with a 16” barrel 308 AR. He should be along presently and will fill you in. If you haven’t already, you might want to stop by Introductions and tell us a little about yourself.

I hate to think of the holster size.

3 of these 1-4x variable Simmons Whitetail Classics from Optics Planet for some close range rifles to replace iron sights. Time to accept that I have old eyes. Did not want to break the bank and these are just the ticket.

Happy Birthday Rob! Enjoy it.

Outstanding job, Lefty. That is one of the best if not THE best safe layouts I have ever seen. Now comes the fun part, filling it to the point you need to build a second one!👍🏻

I like the Arsenal because it has a machined steel receiver. So it is more rigid and hence a bit more consistently accurate. Weighs a pound more then stamped steel AK. Most folding stock AK’s are also machined receivers. Gaucho, what is that, a 50/17? 🤣

So, you used the 9mm to pierce them? Innovative but don’t the neighbors complain? Seriously, looks good. Meat was still moist and that is what you want. Drippings flavored the onions and potatos=no leftovers.

Nothing, my nephew had a headache and chills for two days. But he also had a reaction to the flu vaccine.

Get into a crowd of feral pigs with that thing👍🏻👍🏻👍🏻👍🏻👍🏻Nice job. Bringing it this summer?

When you look through a 30 caliber bore and it looks like a pinhole, you gotta start thinking about it. ..... but,,,, don’t be too hasty.

The only gun I run steel case 7.62x39 in is my Arsenal AK type. That thing will digest anything! Never a jam or FTF or FTE. Ihave an old Astra A100 9 mm That is an old tech all steel Sig clone. But has never jammed on anything. I trust that pistol to do it's job. Those are the type of firearms that it really doesn't matter if they are the nicest or fanciest, because you know they will work when needed.

Got my second 2 weeks ago. Had vaccinated friends over last night for the first time in a year. Nice to be able to safely do that again. Except they didn’t leave any left overs. WTH? That wasn’t part of the plan. Think we will get through this.

Mmmmmmm!

Thanks will give it a try until basil is in season and cheaper.

Sad about Mr. McKee, he made his mark though. As far as gun laws, I think you are going to see a lot more public push back on them. For one, parts of the black community are becoming much stronger advocates of the 2nd Amendment then they have been, and a lot more “liberals” are first time gun owners this last year and a half. It won’t stop the push for laws but I think it will soften the Feinstein induced ban hysteria.

Always thought the Swiss did it right.

What brand? I will try it.

Thanks a good video.

I like pesto on salmon! Looks great Shepp. good stuff. Having trouble getting enough basil up here to make a jar. Might have to make some Chimichurri instead. No pics, but tonight I did a whole beef tenderloin on the Komodo grill. Rubbed it down with a slather overnight, Brought the grill up to 600 degrees and seared both sides then put in the ceramic plate, cut it down to 325 until internal temperature was 130 degrees. My guests didn’t leave me any leftovers!