Search results
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What's on the smoker today?
Beef tri-tip. I think it’s my favorite and pretty much idiot proof. This one was on sale at Costco, I rinsed off their seasoning and added my own. Smoked to about 125 degrees then seared in butter and rosemary. I didn’t really want to share.- chuckchili
- Post #631
- Forum: Recipes and Wild Game Cooking
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Hunting Meme Thread
- chuckchili
- Post #559
- Forum: Fireside (A Place for Friends)
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Which nosler bullet do you prefer?
I used e-tips this year and was pleased with the results. (300wm/180gr) I had trouble getting them to group really well initially but found that out of my rifle, the e-tips prefer a fouled barrel. Drove me crazy figuring that out.- chuckchili
- Post #40
- Forum: Ammunition and Reloading
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Divorce, do you ever see it coming...
That makes my last wife the 45-70: Big, old and ugly... kicks like hell.- chuckchili
- Post #127
- Forum: Fireside (A Place for Friends)
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A Late Season Migration Elk Hunt With Meat For The Freezer
Great photos! Nice job on that thick cow.- chuckchili
- Post #3
- Forum: Elk
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Prime rib
I let the meat come to room temperature and then get my biggest cast iron I have screaming hot. A little oil or bacon grease in the pan and hold the meat upright on its ends for a couple minutes each until there’s a nice sear. Last one we made, we did not do a 500 degree start.- chuckchili
- Post #34
- Forum: Recipes and Wild Game Cooking
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Prime rib
I highly recommend to sear the ends before you season or cook it in whatever fashion you decide. Literally night and day difference.- chuckchili
- Post #12
- Forum: Recipes and Wild Game Cooking
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Hunting with a suppressed rifle?
For those who use a suppressor on a 300wm, what barrel length are you running? My rifle has a 26” barrel and I’m concerned about adding even more length.- chuckchili
- Post #21
- Forum: Firearms
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What's on the smoker today?
I tried smoked jerky for the first time. (Antelope). Nothing crazy- onion and garlic powder, brown sugar, liquid smoke, soy sauce, Worcestershire, smoked paprika, salt and pepper. Around 180 degrees for a little less than 3 hours. Turned out pretty good. Before After- chuckchili
- Post #591
- Forum: Recipes and Wild Game Cooking
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How concerned are you with theft of gear?
I’m get concerned. I have a large cable and lock that I use to chain my big cooler and generator to something solid. I realize that if someone is serious about taking my stuff and has a couple tools, it’s just going to slow them down about 10 seconds but hopefully it’ll defeat a casual lookie...- chuckchili
- Post #4
- Forum: Other Product and Gear
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Hunting Meme Thread
- chuckchili
- Post #532
- Forum: Fireside (A Place for Friends)
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Hunting Meme Thread
- chuckchili
- Post #524
- Forum: Fireside (A Place for Friends)
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Dry aging vs wet againg?
I did dry aging last year and wet aging this year. (All antelope) Both taste good but I agree, wet aging saves some meat loss but also the time it takes to shave the bark off.- chuckchili
- Post #3
- Forum: Field care - Meat, Trophy, Taxidermy
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Lion Hunter's Nightmare
Wow. What a warrior. Here's to hoping for full recovery!- chuckchili
- Post #14
- Forum: Hunting with Hounds
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Which one of you bastards . . . .
Medium cheddar is like light beer. It’s more healthier- chuckchili
- Post #262
- Forum: Fireside (A Place for Friends)
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Extend Your Hunting Season...with Bacon
I would love to head to Texas again. What approximate area?- chuckchili
- Post #4
- Forum: Other Big Game
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