Jump to content
308AR.com Community
  • Visit Aero Precision
  • Visit Brownells
  • Visit EuroOptic
  • Visit Site
  • Visit Beachin Tactical
  • Visit Rainier Arms
  • Visit Ballistic Advantage
  • Visit Palmetto State Armory
  • Visit Cabelas
  • Visit Sportsmans Guide

Sisco

Specialist
  • Posts

    6,618
  • Joined

  • Last visited

Everything posted by Sisco

  1. That your date tonight? ? Back on thread, My 7.62x39 inventory has been in plastic ammo cans as a test for the last six months. If I get through a year with no breakage, especially with some of the sub zero temps we get, and all the transporting around, I probably will switchover for the ease of use.
  2. The third tray is for the gerbils.
  3. Bet it has a rendevous in the desert outside Mesa this fall.
  4. Lead reclamation at ranges is now becoming a very big deal. Our local range does it twice a year out of the berms/backstop.
  5. He’s anticipating getting a CROM 50 and needs to get some ammo storage set up.
  6. Sisco

    Grilling

    Only good charcoal grill I ever found that works in sub zero weather is the Chargriller Akorn. It is double wall steel with insulation in between and has 100% draft control. Like a Big Green Egg but affordable.
  7. Cajun food is unbelieveable! NIce job Scrape Trying one of these for a small patio. https://www.amazon.com/gp/product/B079KG6SND/ref=ppx_yo_dt_b_asin_title_o00__o00_s00?ie=UTF8&psc=1
  8. Maybe take the vase to the range for target practice.
  9. I used to have a problem with 175 gr Sierra Game Kings breaking in half and leaving two messy wound tracks through the animal. Never weighed the bullets remnants, I should have. Hope they have fixed that, that was 35 years ago. I went to Noslers. Now it will be Barnes.
  10. Sisco

    Grilling

    I picked up a Magic Pot. Tried it once, and it was OK. But pressure cooked meat is still boiled meat. Just not my cup of tea. My son grabbed it and uses it a bit.
  11. Painterman, try your 168’s also try some 175’s and if your hunting try some hollowpoints or maybe Hornady’s ELD-X loads with the plastic tip. See if that makes a difference before you give up on your rifle. Let us know the results. Also let us know how it cycles, or not, as the case may be.
  12. Sisco

    Grilling

    It needs some magazine pouches on the sides. After all this is an AR forum.
  13. They have all been retired now. Doubt we ever get another manned jet like that again.
  14. That is a great story. Did you know that the fuel tanks leaked and it was impossible to stop it? I saw a YF12, the fighter prototype of the SR71 close up one time. A very amazing bird. Also the AIM 47 Phoenix that the F14 Tomcat carried, was originally designed for the YF12.
  15. Sisco

    Grilling

    I am guessing you mean steer, steel would be tough to tenderize. Did you get a good one Shepp? My 1/2 cow this year is excellent.
  16. Sisco

    Grilling

  17. Sisco

    Grilling

    Double post
  18. Thanks for the education 98. Definitely sounds worth the extra price. I have a friend who assists her husband in rescuing raptors,usually eagles and big owls, who have toxic poisoning. With eagles it is usually lead from bait piles. With owls warfarin from eating DCon exposed mice and rats. Until she filled me in, I had no idea this was a problem. Her husband also climbs 130 feet up big white pines and bands eaglets every spring. Interesting couple.
  19. All Barnes are pure copper I believe. Just my personal choice. Just like lead shot for waterfowl. Time to take some personal responsibility. And believe me, I have a lot of lead bullets!
  20. After seeing a number of eagles and other animals in this area, northern Wisconsin, die of lead poisoning from ingesting lead in gut piles, I have decided to switch to Barnes copper projectiles for all my future hunting. It is not only a dam fine bullet, it also is a responsible choice. I will use up my SMK’s for target shooting, but for hunting, Barnes will be in the magazine.
  21. Sisco

    Grilling

    Short ribs can be tough and stringy, with lots of fat and cartilage. The goal is to impart smoke flavor to the meat, and use the fat and other fluids to moisten and tenderize the meat, while not parboiling it into a tasteless lump. It is the most difficult cut of beef to cook properly, in my opinion. And I have yet to master it.
  22. This place has quality beverages. http://www.vikredistillery.com/
  23. Sisco

    Grilling

    Shepp Ido a lot of short ribs and I am always looking for better recipes. That looks really good. I will be trying that myself.
×
×
  • Create New...